Berbere

What we know so far

Berbere is the red spice blend at the heart of Ethiopian and Eritrean cooking: dried chilli ground with a long list of warm spices (fenugreek, coriander, cardamom, ginger, cloves, cinnamon, allspice, black pepper) and salt. It colours and flavours the wats, is rubbed on meat for tibs and kitfo, and goes into the spiced butter and the ga'at. Every family and every region has its own proportions, and the blend is made in big batches once or twice a year.

The draft was written from 3 published sources and holds 12 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting