Basic recipe for most Ethiopian dishes
Of course every housewife has her own berberé recipe. Here is a version from Almaz Böhm:
6 finely chopped red chilli peppers
1 tsp. finely chopped fresh ginger
1 tsp. ground cardamom
½ tsp. ground coriander
2 tbsp. finely chopped onions
1 tbsp. crushed garlic
2 tbsp. salt
Roast the chilli, cardamom and coriander for about 1 minute over low heat, leave to cool. Put the roasted spices, onion, garlic, 1 tbsp. salt and 3 tbsp. water in a blender and mix to obtain a homogeneous paste. Roast the remaining salt for about 1 minute over low heat. Add water, a bit at a time. Stir in the paste and simmer over low heat for 10 to 15 minutes.
Fill the berberé into a glass jar and leave to cool to room temperature. Pour a thin layer of oil on top of the paste to prevent it from drying out. In the fridge berberé keeps for about 14 days.
Berberé in powder form is also very common. By now this spice mix is available in many shops throughout Europe.