Berbere is the foundation of the wots or thick stews served in Ethiopia. A special technique is used to cook them. First, red onions are chopped and stirred in a hot, dry skillet until most of their moisture has evaporated. Then fat, (usually clarified spiced butter called niter kibbeh) is added. The onions continue to be cooked in the fat with added spices before any other ingredients are added. By sautéing the onions in this way, they are dehydrated. When the other ingredients are added, the onions serve as a thickener for the wot.
The Congo Cookbook is a collection of recipes from Africa compiled by epicurean Peace Corps volunteer Ed Gibbon
Berbere: The Ethiopian Curry
by: RonitTreatman
Thu Feb 03, 2011 at 00:00:00 AM EST
-- Ronit Treatman
When the Ethiopian Jews began arriving in Israel in 1984, they brought with them a spice mixture called berbere. Like curry, berbere is a combination of spices that gives Ethiopian cuisine its distinctive flavor. These flavors are one of the newest additions to the fusion that is modern Israeli cuisine.
[Excerpt]
Although modern Ethiopia is a landlocked country, it has a long history of spice trading. In the 5th Century BCE, the Kingdom of Axum included modern Eritrea, northern Ethiopia, northern Sudan, Yemen, and southern Saudi Arabia. Square-rigged trading ships departed Axum via the Red Sea. Unlike the Roman vessels, they did not follow the longer, slower coastal trade route. The Axumites knew how to harness the Monsoon winds, opening up a sea route from Africa to India via the Arabian Sea. This journey took only fourteen days! The sea route to India enabled them to reach the Silk Road, giving them access to goods from China. Cinnamon, black pepper, clove, ginger, cardamom, nutmeg, mace, cassia, and turmeric were some of the spices brought back by the Axumite galleys.
As these spices made their way to the Axumite open-air markets, local cooks were intrigued, and sprinkled them into the food. By experimenting with what was at hand, each family came up with its own individual signature spice mix. These recipes have been handed down from mother to daughter, and the recipe is a family secret. The essential ingredients of berbere are fenugreek and hot red pepper. Other spices that are commonly mixed in are allspice, salt, cardamom, ginger, cloves, and black pepper. In modern Ethiopia, families traditionally make their own spice mixture. Some families prepare a dry spice mix, toasting several spices together in a heavy pot over a fire. These spices are then ground with a mortar and pestle, and are ready to flavor the food. Other families prefer to prepare a wet spice mix, or a paste, combining the toasted spices with oil or water when grinding them with the mortar and pestle. The berbere mix is different in each region of Ethiopia. I have adapted a recipe for berbere from The Congo Cookbook. The Congo Cookbook is a collection of recipes from Africa compiled by epicurean Peace Corps volunteer Ed Gibbon. The recipes posted "are not new, unless they are new to you."
Berbere Recipe
* 1/4 teaspoon ground allspice
* 3/4 teaspoon ground cardamom
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground cloves
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1 teaspoon ground fenugreek
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon ground turmeric
* 4 to 6 tablespoons of a combination of ground cayenne pepper (red pepper, dried chile peppers, or red pepper flakes) and paprika
* 1 tablespoons salt
* 1 teaspoon ginger
* 1 teaspoon garlic powder
It is traditional to begin with the whole spice, such as the allspice berries and cinnamon bark. Dry roasting the spice releases its essential oils, maximizing its aroma and flavor. To make a dry berbere mixture, take a cast iron skillet and warm it over medium heat. Place the spices in the skillet and toast them, stirring continuously. After about two minutes for whole spices, and a few seconds for powdered spices, place the spices in a bowl and leave them to cool down. When they are no longer hot, grind them together in a food processor or a mortar and pestle. To make a wet berbere mixture, substitute the powdered ginger for fresh, grated ginger. Add 2 tablespoons of minced onions or shallots, and substitute the dry garlic powder for fresh, finely chopped garlic. Add ¼ cup of vegetable oil or water to the food processor when grinding the spices. The berbere will retain its flavor if it is stored in an airtight container, in a cool dark place. The wet berbere should be stored in the refrigerator.
Berbere is the foundation of the wots or thick stews served in Ethiopia. A special technique is used to cook them. First, red onions are chopped and stirred in a hot, dry skillet until most of their moisture has evaporated. Then fat, (usually clarified spiced butter called niter kibbeh) is added. The onions continue to be cooked in the fat with added spices before any other ingredients are added. By sautéing the onions in this way, they are dehydrated. When the other ingredients are added, the onions serve as a thickener for the wot.
Doro Wot is the national dish of Ethiopia. It is a stew prepared with chicken, hard-boiled eggs, and berbere. Ethiopian Jews serve Doro Wot for Shabbat dinner. Below is a recipe for Doro Wot adapted from Ethio-Israel - a kosher Ethiopian restaurant in Jerusalem.
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