Ethiopian cuisine, with influences from India’s trade routes and Italy’s partial colonial rule, relies heavily on ancient, yet sophisticated spices and spice blends. These carefully concocted blends transform the humblest ingredients- lentils, cheap cuts of meat, vegetables- into the extraordinary, deeply flavored dishes that Ethiopia is so well known for.
Berbere, a trademark of authentic Ethiopian dishes, is most commonly used in wats, or stews made of meat or lentils. Our favorite way to use berbere is in key wat, which is built on a braise of onions, berbere, mitmita, tomatoes and fall apart braised beef for an incredibly rich dish. Try in gored gored, a kifta recipe or, for a vegetarian alternative, use in a classic Ethiopian lentil stew, misr wot. Lastly, Ethiopia’s delicious coffee traditions and Italian influences tie in sweets- we've included freshly ground pumpkin pie spice- for baked donuts or a healthy pumpkin smoothie.
We are also very proud to partner with Asante Mama, a Ugandan based innovative farming business that has helped to lift over 5,000 rural women out of poverty through farming. We’ve included their African bird’s eye chili peppers in our berbere blend. As always, more recipe ideas on our blog newsletter, so be sure to sign up. Enjoy this month’s spices and don’t forget to tag us @rawspicebar and #rawspicebar with your cooking photos!
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