Ingredients

Method

• 2 t cumin seeds
• 2 ½ T smoked paprika
• ¾ t cardamom seeds
• ½ t black peppercorns
• 1 t fenugreek
• ¼ t ground allspice
• 2 t cayenne pepper
• 1 t ground ginger
• ½ t ground nutmeg
• ¼ t ground cloves
• 1 t dried chilli flakes
• 1 onion, chopped
• 4 cloves garlic, crushed
• 2 red chillies
• 4 T vegetable oil
• 2 T water

Method

Ingredients

Roast the spices in a dry pan until fragrant and toasted. Grind to a powder using a mortar and pestle.

Blend the onion, garlic, chilli and oil in a food processor. Add the ground spices and just enough water to make a paste. Store in an airtight container in the refrigertaor for up to 2 weeks.

Cook's tip: you can simply use the dried spices as a berbere flavouring, adding the wet and liquid ingredients when you want to use a paste.

TASTE's take: Berbere is a traditional Ethiopian spice mix used in a variety of dishes. Use it to spice up your next chicken dish.

Discover more chicken recipes here.