A guest gifted me with some Berbere a few years ago and I began exploring Ethiopian foods. When the Berbere ran out I began making my own- the recipe is below.
Serving Size : 4
4 teaspoon ghee
2 1/2 teaspoon minced ginger
5 small red onions — finely chopped
5 cloves garlic — minced
3 Tablespoon Ethiopian spice mix (called Berbere)
1 plum tomato chopped
3/4 teaspoon ground cardamom
8 chicken drumsticks Kosher salt and freshly ground black pepper — to taste
4 hard-boiled eggs
1) Heat butter in a 6-quart saucepan over low heat. Add ginger, onions, and garlic; cook, stirring, until soft, about 30 minutes.
2) Add spice mixture and tomato; cook, stirring, until reduced and darkened, about 15 minutes.
3) Add 4 cups of water, cardamom, and chicken, season with salt and pepper; boil. Reduce heat to medium-low; cook, covered, until chicken is done, about 1 hour. Transfer chicken to a plate; cook sauce until reduced, about 15 minutes. Add eggs and warm.
4) Pour reduced sauce over chicken.
Makes about 3/4 cup
2 teaspoon coriander seeds
1 teaspoon fenugreek seeds
1⁄2 teaspoon black peppercorns
1⁄4 teaspoon whole allspice
6 white cardamom pods
4 whole cloves
1⁄2 cup dried onion flakes
5 dried chiles de árbol, stemmed, seeded, and broken into small pieces
3 Tablespoon paprika
2 teaspoon kosher salt
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cinnamon
1) In a small iron skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.
2) Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chiles, and grind with the other spices until fine.
3) Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.