This being said, nothing more logic than me trying gully the fascinating and somewhat eccentric world of spices. So, I have decided to make my own spice blends from now on, you know, because if a massive international food chain can do it, well, then so can I… 😉
I have decided to start with the hardest one for me to find (forget my proximity with Africa, geography never seem to help you when you need it the most) and its called Berbere. It is a traditional spice from Ethiopia (country to which deserves a whole chapter dedicated to) and let me say, I absolutely love what it does to the food. In larger notes, it warms up the flavor of your food and in smaller notes, it brings a nice subtle and crisp richness, only achieved by the mix of hot, sweet, sour, fresh and anise-y flavors.
To make the berbere, I have selected a blend of 13 different spices which can be easily adjusted to your own particular taste. Well, let me list my own here:
And because I couldn’t go on with my day without testing my very first homemade berbere blend, I have decided to make this Ethiopian staple comfort food, it is called Misr Wat and it is so easy you won’t believe it.
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