to the barber
If there is only one must-have spice for Ethiopian stews and stir-fries, it should be berbere. Berbere is a blend of many spices, so adding just this to your stew will add a lot of flavor and complexity. It’s easier to add Berbere to your cooking than to measure out a small piece of each spice, so this makes cooking so much faster! All necessary spices are included in Berbere, including many of the spices listed below.
Check out this recipe to see all the spices included in Berbere.
Turmeric
This is considered the second main spice in Ethiopian cuisine. It is a spice widely used for delicate dishes and vegetarian stir-fries. Turmeric not only makes your dishes vibrant and appetizing with its bright yellow color, but it is also packed with health benefits. Turmeric is preferable for quick cooking. Unlike berbere, which requires long simmering to develop flavors, turmeric only takes a couple of minutes of cooking to release its flavor.
Korerima / Black Cardamom
This is one of my favorite spices that I add to stews and stir-fries. Black cardamom, or Korerima, is different from the green cardamom you find in most stores. Green Cardamom is usually used for hot teas and sweeter dishes, while Black Cardamom is used for savory cooking. In Ethiopia, Korerima comes in the form of a pod, but it is typically the seed inside that is used for cooking. In Ethiopian shops here you will find whole or ground Korerima. If you buy the whole seed, toast it in a pan for a couple of minutes and then chop it.
