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Recipe: Berbere and Mitmita

Berbera
The most famous and typical Ethiopian seasoning. It is very hot and very red.

is a mixture normally purchase made, although there are many variations.

-Recipe 1
10 dried red chiles

8 cardamoms 1 tsp cumin seeds 1 teaspoon
of
coriander seeds 1 teaspoon fenugreek seeds

8 cloves 1 teaspoon ground allspice berries 2
teaspoons black peppercorns 1 teaspoon
ajowan
seeds 1 teaspoon ground ginger
Media teaspoon freshly grated nutmeg 2 tablespoons salt


-Recipe 2
10 small dried chilies rojo3 color / 4 teaspoon cardamom seeds 2 tsp cumin seeds 1 / 2 teaspoon coriander seeds 1 teaspoon fenugreek seeds 4 clavos1 / 2 teaspoon whole black peppercorns 1 / 4 teaspoon pepper
1 / 2 1 teaspoon grated ginger
teaspoon salt 1 / 4 teaspoon cúrcuma2 1 / 2 tablespoons Hungarian paprika 1 / 8 teaspoon canelaIndicaciones - In a small skillet over a low heat, toast cumin, cloves, cardamom, peppercorns , pepper, fenugreek and coriander for about 2 minutes, stirring constantly. - Remove from heat and let cool for 5 minutes. - Discard the stems of the chiles. In a spice grinder or with a pestle, finely grind together the toasted chiles and toasted spices. - Mix the remaining ingredients. Store in the refrigerator in a tightly sealed bottle.


Mitmita
is a spicy seasoning powder used in the cuisine of Ethiopia.

is orange-red and contains chiles, cardamom seeds, cloves, cinnamon, cumin, ginger and salt.

kitfo is used for (a dish of raw beef) and chicken dish, cheese, yogurt or cream cheese. It can also be sprayed on the beans, or as a dip in the potatoes or baked vegetables, or even the salad sauce, to give spice.