Ethiopian Duck Breast
We truly enjoy the Ethiopian collective dining experience … everyone sits around low tables and eats from the same plate. Usually prepared from a cupboard-full of herbs and spices, Berberé's combination of fenugreek and red pepper is essential to deep complex flavors.
Berberé possesses a coarse, earthy texture and a zesty, hot flavor. When it comes to complex, spicy flavors, nothing surpasses Ethiopian cuisine. With it’s earthy aromas of fenugreek, cardamom, cloves and cumin Berberé embodies some of our favorite flavor combinations.
Shrimp Berbere dressing
Pheasant would be an ideal partner, to make a version of doro wat, a chicken stew considered the national dish of Ethiopia; remember African chickens tend to be old and tough — closer to pheasant than American chicken.
Berberé adds wonderful spiciness when used as a rub on red or white meats for roasting, grilling, barbecuing or pan-frying. Add water or oil to form a paste to flavor stir-fries, soups and casseroles or use it as a base for curry.
Ethiopian Shrimp Piri Piri
Berbere is the right heat and intesity to bring the natural flavor for tenderloins of any kind. Don't forget to make gravy from the drippings.
Berbere Pork Tenderloin