Berbéré

Berbéré was born in the Ethiopian highlands, a crossroads for caravans connecting the Red Sea to the interior since the time of the Kingdom of Aksum. This trading hub enabled the encounter of chili peppers, which arrived later via maritime routes, with local and imported spices such as fenugreek, cardamom, and cloves. Each household, each region gradually shaped its own aromatic signature, passed down from mother to daughter without ever being written down. The blend also served to preserve food in hot climates, with the abundance of spices and chili acting as a natural protective agent. Even today, preparing one's own berbéré is a strong identity marker, almost a family calling card.

• 8 to 10 dried red chilies (berbéré chili type or local hot chili)
• 2 tablespoons fenugreek seeds
• 1 tablespoon coriander seeds
• 1 teaspoon cardamom seeds
• 1 teaspoon whole cloves
• 1 cinnamon stick
• 1 teaspoon black peppercorns
• 1 dried or powdered onion
• 4 dried garlic cloves or garlic powder
• 1 teaspoon ground ginger
• salt to taste

1. Carefully dry the chilies in the sun or near the fire for several days, until they become brittle.
2. Dry-roast each spice separately in a clay or metal pan over low heat, stirring constantly to release the aromas without burning them.
3. Allow all the roasted spices to cool completely before combining them.
4. Pound or grind all the spices and chilies together in a stone mortar until you obtain a fine, homogeneous powder.
5. Add the dried garlic, onion, and ginger, then blend thoroughly again.
6. Store the preparation in an airtight container, away from light and moisture, where it can keep for several months.
7. To obtain a paste, dilute the powder with a little water, teff wine, or oil according to family tradition, and let it rest before use.

Berbéré offers a frank, spicy heat, carried by warm notes of cloves, cinnamon, and slightly bitter fenugreek. Its aroma is deep and complex, at once earthy and musky, with a sweet hint that softens the power of the chili. On the palate, it leaves a lasting sensation of warmth, without ever masking the finesse of the other spices that compose it.