Berbere Embodies Some Of Our Favorite Flavor Combinations. Background: We Truly Enjoy The Ethiopian Collective Dining Experience ... Everyone Sits Around Low Tables And Eats From The Same Plate. Usually Prepared From A Cupboard-Full Of Herbs And Spices, Our Berbere Is Roasted Before Is Is Fresh-Ground. The Combination Of Fenugreek And Red Pepper Is Essential To Berbere; While One Or Two Of The Other Ingredients May Be Left Out, The Fenugreek And Red Pepper Are Must-Haves. Regional Cuisine Pheasant Would Be An Ideal Partner, To Make A Version Of Doro Wat, A Chicken Stew Considered The National Dish Of Ethiopia; Remember African Chickens Tend To Be Old And Tough - Closer To Pheasant Than American Chicken. Or, You Could Use Venison To Make A Dish Of Segi Wat, Which Is Typically Prepared With Lamb. Add Water Or Oil To Form A Paste To Flavor Stir-Fries, Soups And Casseroles Or Use It As A Base For Curry.
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