Recipe for homemade Berbere, an essential Ethiopian Spice Mix, that fiery red mix that gives Ethiopian wots (stews) their characteristic flavour and, without which, a wot is just not a wot!
Toast the dried red chillies in a small frying pan over medium heat for about 2-3 minutes, shaking the pan constantly, until you can smell them and they give off a spicy, smoky aroma. They will turn a darker colour, but don't let them burn. Set aside on a plate to cool.
In the same frying pan, dry toast the rest of the whole spices, that is, the korarima (coriander) seeds, the coriander seeds, the peppercorns and the allspice berries. Shake the pan constantly, moving the spices and toast for 2-3 minutes until you are hit by a beautiful aroma. Leave to cool on a plate for 5 minutes.
Place the chillies in a spice or coffee mill and grind to a smooth powder. Transfer to a medium-sized bowl.
Next add all the whole spices into your mill and grind to a smooth powder. Add to the chilli powder.
Now, add the ginger, garlic and turmeric to the spices in the bowl and mix thoroughly.
Ta-da! You have yourself a make-from-scratch berbere spice mix! Transfer to a clean, dry jar and keep in your spice cupboard or pantry. Will be fine up to 3 months, but its potency will decrease over time, as with all spices.
Method B
Mix everything together in a small jar and store in your spice cupboard, as above.
Notes
Nutrition is based o the whole small spice jar.To make berbere paste, just add fresh ginger and garlic and make it into a paste with some water or vegetable oil. Then store in the fridge.