Ethiopian Berber
Preparation time
Cooking time
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A spice paste that will add a twist to your usual stew or meat rub. The familiar spices combine to form a very different flavour combination. The spice levels can easily be adjusted to suit your palate.
Recipe type: Sauce
Cuisine: North African
Servings: 6
  • 5-10g dried red chillies (rehydrated in boiling water for 30 minutes reserve the liquid)
  • 1 teaspoon black peppercorns
  • 2 teaspoons cumin seeds
  • ½ teaspoon coriander seeds
  • 4 shallots or 1 onion
  • 2 garlic cloves
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon coriander seeds
  • ½ teaspoon ground ginger
  • 2 teaspoons smoked paprika
  • 3 Tablespoons sunflower oil
  1. In a non stick frying pan toast all the spices until the aromas of the spices come through.
  2. In a blender blend the spices to a fine powder.
  3. Add the onions, garlic, chillies and oil to the spices and blend to a paste.
  4. If the mixture is too thick to blend, add a little of the chilli rehydrating water.
  5. Add the paste back to the frying pan and cook the mixture over a low heat for about 10 minutes.
  6. Stir often so that the spices do not burn.
  7. Cool and seal in a sterilised and airtight jar for up to 2 weeks.
The amount of chilli in the recipe can be adjusted to taste.
Use the paste in a stew or as a rub.
The flavours suite meat, chicken, pulses or legumes.
Recipe by Marissa's Recipes & Ideas at