Africa’s spice diversity is a sensory journey. Learn how to make Berbere from East Africa and Harissa from North Africa—two fiery blends that flavor entire cuisines.
Recipes:
Ethiopian Berbere Spice Blend
Ingredients: dried chili powder, paprika, ginger, garlic, cinnamon, cloves, fenugreek, coriander.
Instructions: Toast whole spices lightly, grind into powder, mix with chili and paprika. Store in airtight jar.
Tunisian Harissa Paste
Ingredients: dried red chilies, garlic, cumin, coriander, caraway, olive oil.
Instructions: Soak chilies, blend with spices and oil until thick. Use as a rub or dip.
Cultural Insight:
Berbere is the backbone of Ethiopian wat stews. Harissa dates back to Berber traders and now flavors couscous, kebabs, and soups.
Closing Tip:
Use Berbere in lentil stews, and Harissa in marinades or as a spicy mayo base.
