Ethiopian food derives its signature flavor from berbere, a complex mix of spices that includes garlic, fenugreek, allspice, red pepper, ginger, chilies, coriander, cinnamon and black pepper, says food writer J.M. Hirsch, who fell in love with the cuisine two decades ago. Berbere flavors doro wat, the traditional one-pot chicken meal, and can also be used as a rub for chicken and a topping for pizza.

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The Seattle Times

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