In Ethiopia, the preparation of berbere takes days—chilies are dried in the sun for three days, then ground in a mortar and pestle, mixed with ground spices, and set in the sun to dry again—and it is usually made in huge amounts.
Each Ethiopian family has its own recipe for this universal seasoning, with varying degrees of heat and spiciness. Traditionally, berbere is used to flavor Ethiopian stews, but I also like to use it as a rub for beef and lamb.
Cooks' Note
Store in an airtight container in the refrigerator for up to 3 months.
