Berbere is Ethiopian cuisine’s signature spice mix. Ethiopian cuisine is built on the foundation of heavily spiced grilled meats and stews made with either beans, grains, meat (typically chicken), or vegetables (or some combination of these). Often served with injera, a sour fermented flatbread with a slightly spongy texture.
This complex seasoning is spicy and smoky with hints of sweetness and earthy undertones.
Berbere when combined with oil or red wine makes a paste called awaze, which is served as a signature condiment in most Ethiopian homes.
Berbere has been described as a cross between a barbecue seasoning and a curry blend.
While it is a distinctly Ethiopian blend, it also lends itself to extensive experimentation in any kitchen
