This fiery spice mixture that forms the basis of many Ethiopian and Eritrean recipes. You can use either this paste or the dry spice blend as a rub.
How to make Berbere. This spice blend is the most essential used in Ethiopian cuisine. It’s a great addition to help spice up any ordinary dish and take it to the extraordinary!
Injera, sometimes transliterated enjera; is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea. A similar variant is eaten in Somalia (where it is called canjeelo or lahooh) and Yemen (where it is known as lahoh).