Technique guide

How to Cook With Berbere Without Burning It

The goal is to wake up the spices while keeping enough fat and moisture in the pot to prevent bitterness.

The basic method

  1. 1.Cook onions and aromatics first so the pot develops a moist flavor base.
  2. 2.Add fat, then stir in berbere over moderate rather than aggressive heat.
  3. 3.Add a spoonful or two of water or stock if the mixture looks dry. It should become a brick-red paste, not dry powder stuck to the pan.
  4. 4.Cook briefly until fragrant, then continue building the stew with liquid or other ingredients.
Doro WatPractice the technique in a long onion-based stew.Cook →ZigniUse the same principle in an Eritrean red stew.Cook →What Is Berbere?Ingredient background and sourcing.Read →