Spice mixture recipe -berere (ethiopian berere)

Ethiopian berere is a mixture of aromatic spices and is the main ingredient in ethiopia cuisine. This is prepared by mixing the spices intact and ground such as ginger powder, cinnamon, cardamom, and whole black pepper. One of the best things about making berere is that the spices used in this recipe are easily available in stores and online. This makes it accessible to anyone who wants to try Ethiopia cuisine at home. You can use this spice mixture to prepare meat or vegetable soups, soups, curry or even to marry vegetables and meat.

Berere spice mix

During our trip to Japan, I tried Injera Ethiopia plates for the first time. It came with some complicated side dishes such as Doro Wat (chicken stew), Misir wat (lentil stew), gomen mikil (spices of potatoes and carrots), Sega Wat (beef stew). All of these dishes are made using an authentic spice mixture called berere. After returning from our trip, I decided to re -make food, so start by making a mixture of spices on my own at home. And I like how the results are!

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About the mixture of spices

Berrere is a mixture of traditional and authopian spices that are so aromatic, spicy, and scented. This is an important ingredient in ethiopia dishes such as meat stew, lentil stew and to soak meat and vegetables. Berere is used in injera plate -based foods, where spicy stews such as doro wat (chicken stew), misir wat (lentil stew) are served with fermented flat bread which is also known as Injera. Spicy curry is made using a good seasoning that balances well with Injera’s sharp taste and makes it unbearable.

Berrere is a mixture of dry spices made by mixing spices such as chili, cinnamon, cloves, nutmeg, cardamom and coriander. This is a spicy, slightly sweet, smoky and aromatic spice powder used in Ethiopia cuisine. This spice powder is more like our Indian salt masala powder, only a few different ingredients.

Making homemade bomemade seasoning is very easy. Usually prepared by baking the entire spice and then grinding it into fine powder. If you want to try something unique and different from your comfort zone, then this ethiopian berrere spices are an easy and beautiful way to make it. Very easy to store and when added to your dish, it immediately adds a warm and spicy kick tone. Try it once and you will often make it!

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Why this recipe works

Homemade freshness: When you make a mixture of ethiopia berrere at home, the spice powder will be very fresh, aromatic, strong and scented compared to powder purchased at the store. The newly ground spices always increase the taste of your cooking to the next level.

Can be adjusted: One of the best things about the homemade spice powder is that you can adjust the spice levels according to your preferences. If you prefer to be more spicy, then increase the number of chili powder. If you prefer a lightweight sweet version, then increase the number of nutmeg and cinnamon.

Multipurpose : Spices -Homemade ethiopia berere is very flexible so that it can be used in vegetable soup, meat soup, lentil stew or even to soak vegetables and meat for baking.

Ingredients

Chili powder: Chili powder gives a thickness of heat and thickness for berrere. For a substitute, try with chili powder or paprika powder for bright red and spices.

Garlic powder: Garlic powder adds to the savory and spicy taste to the mixture.

Onion powder: Onion powder gives a sweet and aromatic taste

Nutmeg powder: Nutmeg powder gives a lightweight sweet taste that balances spices.

Ginger powder: Ginger powder gives spicy and spicy spicy taste.

Intact coriander seeds: Coriander seeds have a warm and light orange taste. I have used intact coriander seeds to bake. If not, you can also replace it with coriander powder. But it might be less intense when using coriander powder.

Jintan seeds: Jintan seeds add to warm, modest, and crazy taste to a mixture of spices. You can also replace it with cumin powder, but it won’t be too rich.

Ajawain / Carom Seeds: Ajwain seeds add a light herbal flavor to spices and also help digestion.

Intact black pepper: The whole black pepper adds strong and spicy heat to the spice mixture. Ground pepper powder can also be replaced, but the best is to use intact for a fresher aroma.

Cinnamon: Cinnamon has a sweet aroma and warm wood. This helps balance the heat of chili.

Clove: Clove adds to the sweet and aromatic taste in the mixture of spices.

Cardamom: Cardamom has a sweet taste and flowers that increase the taste of spices mixture.

Hacking

Top roasting stove: In a heavy lower pan, add the entire spice one by one. Bake slowly in low to moderate heat.

Oven call: Oven bake spices -spices are very good for a large number of manufacturing and is also one of the quick methods to bake. Heat the oven to 180 degrees Celsius. In the pan, spread spices and bakes without adding or spraying oil. This will take about 5 to 8 minutes. Then remove the tray from the oven and chill. Once cooled, roll into powder using a blender.

Berere spice mix (step by step picture)

1) Start by baking the entire spice in the pan. Stir in fried over low heat until the spices are roasted well and fragrant.

2) Keep stirring with low heat to bake.

3) Now spices are roasted.

4) After cold, add to the blender.

5) Powder until smooth.

6) Start adding spice powder -Rempah one by one.

7) Add chili powder.

8) Blend until good.

9) Now spices are mixed well. Cool and store in a strict air container.

Expert tips

• Be sure to measure spices to get the best taste and aroma.
• Use fresh and intact spices to be baked because it gives the best taste for the spice mixture.
• Bake spices with low fire to avoid burning.
• If you do not have whole spices, then replace it with spices powder that has been filled out before.
• Spice powder vegetables after grinding for fine fine powder.
• Save the spice mixture in an airtight container.

Storage

Cool the seasoning of the masala powder and store it in an airtight container. It remains good for months. Always use a dry spoon when scooping spice powder.

Portion

Berrere Spice Powder is used in many ethiopia dishes as a flavoring agent such as:

Doro Something – Spicy chicken stew that is made using chicken, onion, ginger, garlic, boiled eggs, and berere is used as the main spices in this dish.

Wat Egypt – This is a lentil vegetable stew, served with injera.

Mix spices to berere into yogurt or sour cream to make spicy sauce and serve with ribbon bread.

Panggulan Spicy vegetables can be prepared by baking cauliflower, potatoes, carrots in olive oil and sprinkle with large amounts of powder.

FAQ

1. Is it very spicy?

Traditionally berere is spicy. You can adjust the quantity of chili based on your spice tolerance.

2. Can I use a pregrounded spice instead of spices?

Yes! You can use a mixture that has been landed because it makes the process fast and easier. But when you bake and ground the entire spice it gives you a strong and authentic taste from berrere.

3. How long can I save berere?

Save the seasoning in a dirty airtight container. It remains fresh for 1 to 3 months. Always use a dry spoon to take powder and also store in a small batch to avoid fast spoiling.

4. Is it the same as the same as Indian curry powder / salt masala?

No, they are different. Berrere includes certain ethiopia ingredients and more spicy than Indian spices powder.

Variation

Baked chicken: Soak the chicken with spices, yogurt, lemon juice and salt. The best for baking or baking. This is a good choice for your barbecue party or fast healthy dinner plans.

Berere popcorn: To Popcorn add liquid butter and sprinkle the amount of large amounts of spices. Roast them well. This will be a very spicy and good choice of snacks for your film time.

Mixed Dip: Mix a little berrere to mayonnaise, hummus for a spicy touch and serve with wrappers, ribbon bread, and sandwich.

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