How to Make Berbere Spice and What to Do with It (Partial List)

I love berbere spice, but it never occurred to me to make my

own. I usually get it pre-mixed from the fancy grocery store, and it’s never

disappointed, but I’ve wanted to feature it in a recipe, so I figured I’d also

show how to make a batch from scratch.

Well, sort of from scratch. To make this “for real,” you

need to buy the whole spice seeds/pods, toast them, and grind it yourself. It

does make a difference, but I rationalize not doing all that extra work because

I usually toast the spices during the cooking process anyway.

I’m not exactly sure what dried chili pepper(s) would be

most authentic, but many people are saying that the New Mexico chili I used

does a nice job. They have a nice, sweet, earthy flavor, and

are sort of medium spicy. If you can’t find it, they say California or ancho

chilies can work.

Like I said in the video, please use

the ingredients and amounts below as an outline, and adjust this to your

tastes. Once you’ve perfected your formula, you’ll be the proud owner of one of

the most delicious, and versitle spice mixes ever. I hope you give this a try

soon. Enjoy!

Ingredients (everything can/should be adjusted to taste):

1/2 cup ground dried New Mexico chiles

1/4 cup paprika

1 generous tablespoon cayenne

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon ground ginger

1 teaspoon cumin

1 teaspoon ground coriander

1 teaspoon ground cardamom

1 teaspoon fenugreek

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves


For the chicken:
1 boneless skinless chicken breast, seasoned with salt and berbere spice to taste
2 teaspoon melted butter
1 lime, juiced
2 teaspoon tomato paste
1/4 chicken broth, or as needed
1/3 cup coconut milk
1/2 tsp berbere spice
salt to taste
1 tablespoon chopped cilantro