Ethiopian style
Berbere Spice Mix
Recipe / Danielle Minnebo
This spice blend is considered the building block of Ethiopian cooking. It is a spicy and flavourful spice blend that certainly has a kick to it. You can reduce the amount of cayenne if you don’t like things too spicy.
Makes: 1 jar
3 tbsp smoked paprika
1 tbsp cayenne pepper
1 tbsp ground ginger
1 tsp garlic powder
1 tsp ground white pepper 1½ tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cardamom
1 tsp ground fenugreek
1 tsp ground cumin
Add ingredients into a mixing bowl. Combine well.
Store in sealed glass jar.
Spice mix will keep in your pantry for up to 6 months.
Coriander Salsa
Recipe / Danielle Minnebo
This recipe is a little untraditional, but it really makes a difference when served on top of my lentil stew (recipe on page 87). Traditionally, the coriander, garlic and ginger are added during the cooking process of the stew, but this can mean some of the flavour is lost in the cooking process.
Serves: 4
1 cup chopped coriander leaves
½ clove garlic, crushed 1 tsp crushed fresh ginger
Juice 1 lemon
2 tbsp olive oil
Combine all ingredients in mixing bowl and mix well until combined.
Serve alongside Ethiopian lentil stew on page 87 and cooked rice.
This recipe is a little untraditional, but it really makes a difference when served on top of a lentil stew.
