ShadowDriver
somebody shut me the fark up.
Ever since CINCHOUSE discovered Ethiopian Chicken, we've tried Berbere spice on our bird.
Wikipedia says "Berbere is a spice mixture whose constituent elements usually include chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It is a key ingredient in the cuisines of Ethiopia and Eritrea.
Berbere sometimes encompasses herbs and spices that are less well known internationally"
Here's a quick recipe for some Berbere Spice/Rub:
- Set a small, dry skillet over med-high heat.
- Add the following to it:
2 tsp fenugreek seeds
1 tsp coriander seeds
1 tsp black peppercorns
2-3 cardamom pods
4 dried chiles de arbol, stemmed & seeded (Apparently, we had this... but I didn't know... so I substituted 1 tsp ground cayenne pepper)
- Toast the spices, moving the skillet constantly over the heat until you can smell the spices and not letting them burn... 3-4-5 minutes.
- Let those hot spices cool... then pour them into a clean spice grinder, and grind until fine.
- Put all that in a bowl, and add:
1 Tbsp smoked paprika
2 Tbsp paprika
1 Tbsp dried basil leaf
1 tsp Kosher salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
- Give it a good stir. Store in an air-tight container.
Makes about 1/2 cup.
I had no idea, but Berbere continued to change and evolve... until it became Peri-Peri / Piri-Piri.... and Nando's Restaurant started serving Peri-Peri Chicken to the masses.
Tonight, we whipped up a batch of both!
Here's the Berbere Legs, our Munchkin's SPOG Leg, and our Wicken Yanks + Nando's Peri-Peri Wings.
This Vortex continues to impress... even a couple of years on.
Wings with Wicken Yanks Wings Rub:
Berbere Legs:
Time to sauce the wings with Nando's Peri-Peri Sauce!
Here's the finished plate... Berbere & Peri-Peri across the ages (and in my belly)!
Thin blue and fair weather to you all.
Our brethren & sistern in The Carolinas are in our thoughts and prayers tonight.
Wikipedia says "Berbere is a spice mixture whose constituent elements usually include chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It is a key ingredient in the cuisines of Ethiopia and Eritrea.
Berbere sometimes encompasses herbs and spices that are less well known internationally"
Here's a quick recipe for some Berbere Spice/Rub:
- Set a small, dry skillet over med-high heat.
- Add the following to it:
2 tsp fenugreek seeds
1 tsp coriander seeds
1 tsp black peppercorns
2-3 cardamom pods
4 dried chiles de arbol, stemmed & seeded (Apparently, we had this... but I didn't know... so I substituted 1 tsp ground cayenne pepper)
- Toast the spices, moving the skillet constantly over the heat until you can smell the spices and not letting them burn... 3-4-5 minutes.
- Let those hot spices cool... then pour them into a clean spice grinder, and grind until fine.
- Put all that in a bowl, and add:
1 Tbsp smoked paprika
2 Tbsp paprika
1 Tbsp dried basil leaf
1 tsp Kosher salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
- Give it a good stir. Store in an air-tight container.
Makes about 1/2 cup.
I had no idea, but Berbere continued to change and evolve... until it became Peri-Peri / Piri-Piri.... and Nando's Restaurant started serving Peri-Peri Chicken to the masses.
Tonight, we whipped up a batch of both!
Here's the Berbere Legs, our Munchkin's SPOG Leg, and our Wicken Yanks + Nando's Peri-Peri Wings.
This Vortex continues to impress... even a couple of years on.
Wings with Wicken Yanks Wings Rub:
Berbere Legs:
Time to sauce the wings with Nando's Peri-Peri Sauce!
Here's the finished plate... Berbere & Peri-Peri across the ages (and in my belly)!
Thin blue and fair weather to you all.
Our brethren & sistern in The Carolinas are in our thoughts and prayers tonight.
