Berbere paste

Berbere paste

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  • 8
  • Easy
  • Dairy free Fat conscious Health conscious
  • 10 minutes
  • 2 minutes


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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