Berbere – Ethiopian Spice ~ Michael Levin

Via on Dec 23, 2008

 

Ethiopian spice

Ethiopians have exquisite food. It’s more than just nutrition. It’s culture. It’s friendship. And, it tastes great. My Ethiopian friends at The Nile amazed the guests I brought to their restaurant on another visit. My friends couldn’t believe I had only been there once before. We were greeted so warmly. The food was so good. We ate with our right hand, using injera, the pankake like bread made from teff, a nutritious gluten free grain. And, I came away with a prize: berbere.

Berbere is a combination of chili peppers, ginger, ajwain, allspice, rue berries, cloves, coriander and other spices grown in Ethiopia. Or, some combination thereof. All I can say is thank you, thank you. Because, it’s so tasty and distinctive. Before you ask, if you want some, just find your nearest grocer or restaurant and ask for it. They’ll know what you are talking about. Hopefully. Otherwise, you can probably get some from The Nile restaurant. 

So, how do you use berbere? It’s easy. Just make your favorite dish and before its done, sprinkle some bebere on it. For example, I just made some chickpea, eggplant, zucchini and tomato and added the berbere to the mix just before it was done cooking. Voila! Spectacular flavor. Season to taste.

Another way to use berbere is as a dip. Put some in a dish and mix it with lemon juice. Again, amazing taste. Thank you, Ethiopia!

 

About Michael Levin

Michael loves sharing what he's learned about organic lifestyles like living off the grid and bicycle commuting. He calls it "lifestyle entrepreneurship". He's into organic gardening, mindful living, and realizes that we only have this life and each other. His favorite quote is "The master in the art of living makes little distinction between his work and his play, his labor and his leisure, his mind and his body, his information and his recreation, his love and his religion. He hardly knows which is which. He simply pursues his vision of excellence at whatever he does, leaving others to decide whether he is working or playing. To him he's always doing both." (James A. Michener)

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2 Responses to “Berbere – Ethiopian Spice ~ Michael Levin”

  1. SJM says:

    ande fekir!

  2. [...] taste you’re sure to love. I wrote about it after I acquired some and you can read about it here. Unfortunately, my precious berbere is miles away. But, fortunately, Astray describes how to make [...]

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