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Date(s) - 11/01/2021
All Day

A monthly cooking challenge to spice up your kitchen… Try something new! Each month, pick up a FREE spice sample and simple recipe.

November’s Spice: Berbere
Berbere is a traditional spice blend that is the backbone of Ethiopian cuisine. It’s used in many different dishes, including Ethiopia’s national dish, doro wat (chicken stew). In Amharic, Ethiopia’s state language, “barbare” means “pepper” or “hot.” Not surprisingly, berbere spice gives Ethiopian cuisine its signature kick. Berbere is thought to have come along in the 5th century when Ethiopia controlled the Red Sea route to the Silk Road. Traders had access to spices from China which found their way to local markets and eventually home cooks. Over time, households developed their own mix, perfecting blends that have been handed down through generations.

Recipe: Berbere Curry

INGREDIENTS

  • 1 pound boneless skinless chicken, cut into 1/2” pieces (substitute potatoes to make it vegetarian!)
  • 3 tablespoons butter
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • Berbere spice mix, to taste (note: adding 2 tablespoons as suggested in the original recipe makes it very spicy!)
  • 2 crowns broccoli, cut into bite size pieces
  • 14 ounce can chopped tomatoes
  • 1 can coconut milk
  • Sea salt, to taste
  • 1/4 cup chopped fresh cilantro
  • Cooked rice

INSTRUCTIONS

  1. Preheat a large skillet over medium heat. When the pan is hot, add 1 tablespoon of the butter to the pan along with the chicken. Turn the heat to high and sauté until browned and mostly done. Remove the chicken pieces from the pan, and set them aside.
  2. Lower the heat to medium high, and add the remaining 2 tablespoons of butter along with the diced onion. Sauté until the onion is beginning to soften, about 3-4 minutes.
  3. Add the minced garlic and berbere spice mix and cook for about 1 minute or until the garlic is fragrant. Add the broccoli, canned tomatoes, and coconut milk. Bring the mixture to a simmer, then turn the heat to low. Add the chicken back into the pan, and simmer for 5-6 minutes.
  4. Season to taste with sea salt and stir in the chopped cilantro.
  5. Serve immediately with rice.

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