Whenever possible, I make my own spice blends. There is just no comparison between store-bought blends and the freshness and vibrancy of ones that you can easily whiz up in your own kitchen. They keep well for months in a well-sealed jar in a dark and dry place. Recently I received a copy of Teff Love: Adventures in Vegan Ethiopian Cooking by Kittee Berns that is all about Ethiopian cooking, with a vegan approach. Berbere is a fairly spicy and wonderfully aromatic spice blend that is central to Ethiopian cuisine — indeed, the foundation of so many Ethiopian dishes — so I made up this colorful spice blend up before even cooking from the book. That will come soon, as I picked up a fresh bag of teff and it has always been one of my favorite grains. Regrettably, I haven't eaten it for sometime now, but armed with this new book and this spice blend, I'm looking forward to trying some of the recipes.
Oddly enough, the book did not include a recipe for the spice blend, so after doing some research, I came up with my own version with ingredients that many cooks will already have on hand in their pantry. If not, if you live in an urban centre, everything that is included can easily be found at Indian and Asian grocery stores, or online if there is not somewhere nearby to obtain the spices.
|Berbere (Ethiopian Spice Blend)|
|Recipe by Lisa Turner|
Published on July 10, 2015
A colorful, hot and aromatic spice blend that is the basis for many classic Ethiopian dishes
Print this recipe
Other homemade spice blends you are sure to want to include in your pantry: