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Glossary
BerbereBerbere is a hot pepper seasoning essential for most Ethiopian dishes.
Make your own (makes about 1 cup):
5ml (1t) fenugreek seeds
40g (1/2 cup) ground dried serrano chillies or other ground chillies
40g (1/2 cup) paprika
30ml (2T) salt
10ml (2t) ground ginger
10ml (2t) onion powder
5ml (1t) ground cardamom, preferably
freshly ground
5ml (1t) ground nutmeg
2ml (1/2t) garlic powder
1ml (1/4t) ground cloves
1ml (1/4t) ground cinnamon
1ml (1/4t) ground allspice
Finely grind the fenugreek seeds with a mortar and pestle or in an electric spice or coff ee grinder. Stir together with the remaining ingredients in a small bowl until well combined. Store in an airtight container in the refrigerator for up to 3 months.
This recipe is from The Soul of a New Cuisine by Marcus Sameulsson.
conversion table
½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml
Fahrenheit - Celsius
Subtract 32, then multiply by 0.56
Celsius - Fahrenheit
Multiply by 1.8, then add 32
