Berbere is a hot pepper seasoning essential for most Ethiopian dishes.

Make your own (makes about 1 cup):

5ml (1t) fenugreek seeds
40g (1/2 cup) ground dried serrano chillies or other ground chillies
40g (1/2 cup) paprika
30ml (2T) salt
10ml (2t) ground ginger
10ml (2t) onion powder
5ml (1t) ground cardamom, preferably
freshly ground
5ml (1t) ground nutmeg
2ml (1/2t) garlic powder
1ml (1/4t) ground cloves
1ml (1/4t) ground cinnamon
1ml (1/4t) ground allspice
 

Finely grind the fenugreek seeds with a mortar and pestle or in an electric spice or coff ee grinder. Stir together with the remaining ingredients in a small bowl until well combined. Store in an airtight container in the refrigerator for up to 3 months.

This recipe is from The Soul of a New Cuisine by Marcus Sameulsson.

Ethiopian Berbere spice mix is great to use as a seasoning in meatballs or sprinkled over a roast chicken or leg of lamb. 

Sprinkle over plain pizza bases with a bit of olive oil before baking. Cut into wedges and eat with olives and hummus.