I have my mate George Jacob to thank for introducing me to berbere, a blend of spices often used in Ethiopian cookery. George is the Communications Officer for Self Help which promotes and implements integrated sustainable development programmes in rural Africa. His work takes him to all sorts of exotic and far flung places in Africa, and on one his travels, he brought back some berbere. This bright red powder can be used in all sorts of cooking activities – used as a spice rub for meats before grilling / roasting etc. It is fantastic stuff with a mighty kick.



8 Replies to “Berbere”

  1. Gambas with linguini and poached garlic

    Molloy’s of Baggot Street sells these large prawns/small langoustines which they call Gambas, so I suppose they come from somewhere Portuguese. They’re very expensive but worth the price I think. Four each is plenty, three ideal. Any more is sheer…

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