Comments on: Ethiopian Cooking: Niter Kebbeh and Berberé

By: tsdale

tsdale — Sat, 22 Dec 2007 01:01:54 +0000

You do not have to have wine to make Ethiopian berbera or paste add the recommended spice and hot water will be good.
ts

thanks tsdale. If you have any more suggestions- please tell us more.

–McAuliflower

By: barbara pumpido

barbara pumpido — Sun, 10 Jun 2007 19:59:50 +0000

I went to a restaurant at the Miami are “Sheba” and for the firts time tasted Ethiopian flavors.
I m totally in love with the lentil cool salad (sorry I dont remenber the name of the dish) it was listed as vegetarian.
If if possible,I will like you to send me a similar recipe and specially the spices to use in this dish.

Thank,
Bobbee.

By: Kiki

Kiki — Mon, 23 Apr 2007 02:31:20 +0000

Ok, I’ll try it with the vinegar/water — thanks! Maybe apple cider vinegar…

By: Kiki

Kiki — Sat, 21 Apr 2007 22:41:51 +0000

Is there an adequate substitute for the red wine in the Berberé paste? I am allergic to it, but I’d love to make the paste.

Hi Kiki,

Are you allergic to all alcohol? If not, substitute another type of alcohol in. Perhaps so vodka, with water to bring up it up to volume.
If its alcohol that you are allergic to, try using a 50:50 mix of vinegar and water.

While I’ve never had to substitute out red wine, I believe these two ideas should work towards helping extract the flavors of the spices.
–McAuliflower

By: Brownie Points » Homemade Spiced Ketchup

Brownie Points » Homemade Spiced Ketchup — Thu, 19 Apr 2007 22:26:43 +0000

[...] Berberé paste works into homemade ketchup perfectly! [...]

By: s'kat

s'kat — Thu, 19 Apr 2007 13:07:59 +0000

I really don’t know much about Ethiopian cooking, but that butter really looks tempting.

As I was just recently gifted the entire Time-Life Series (absolutely love it!), there’s no excscuse!

By: Sean

Sean — Wed, 18 Apr 2007 23:34:17 +0000

Yay, I love the Time-Life series. Such an awesome resource!

By: Johane

Johane — Wed, 18 Apr 2007 20:52:13 +0000

Oooh! Now this I have to try! Must be really yummy. Where did you use these?

Hi Johane

I went on an Ethiopian cooking extravaganza (that I didn’t blog- doh!).
We made doro watt, spiced greens, homemade curds, and injera (which I’ll probably blog as the recipe I developed came out fabulously).

Add I’ve become addicted to my spicy ketchup which uses the Berberé paste!

It was also fun making biscuits and gravy with the spiced butter.

–McAuliflower