Other than the Italians who colonized it, Ethiopia had very minimal influence from other cultures and traditions. Traders traveling the routes between the Far East and Europe introduced exotic spices to Ethiopian cooking. For this reason, the Ethiopian cuisine is very spicy. However, many years ago and even today in some areas, the spices played two roles. They were used as a way of adding flavor to the food and to help preserve the meat. Most renowned their special spicy paste called Berbere. It is used to preserve and flavor food. Traditionally, a woman who made the best Berbere had the highest chance of getting herself a good husband.
1. Melt the spiced butter in a large frying pan.
2. Add onions, green pepper, chili powder, ginger, garlic, and cardamom, and cook for 2 minutes while stirring. Let cool for 15 minutes. Add lemon juice, Ethiopian Berbere seasoning and salt. Stir in raw beef and serve.
Ingredients
Directions
1. Melt the spiced butter in a large frying pan.
2. Add onions, green pepper, chili powder, ginger, garlic, and cardamom, and cook for 2 minutes while stirring. Let cool for 15 minutes. Add lemon juice, Ethiopian Berbere seasoning and salt. Stir in raw beef and serve.
