Berbere

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A key feature of Ethiopian and Eritrean cooking, Berbere gives wats (stews) of meat, vegetables or lentils their signature flavour. This classic East African blend is a fruity, fie ry, powerhouse blend with strong flavours of chilli, cardamom and fenugreek. It is used in staples like doro wat (chicken stew) and misir wat (red lentil stew), and is typically eaten with injera, a fermented flatbread. Berbere's richness also complements red meat and oily fish. Flavour Notes: Fiery heat, earthy, fruity Cuisine: African Heat Level: 4/5 Show more