Ethiopian Berbere

My Berbere spice mix version uses a mix of wet and dry spices.


In a small jar, mix together and shake well:

2 Tablespoons sweet paprika
1 Tablespoon hot paprika ( I like the 'La Chinata' Smoked Paprika-Hot)
1 teaspoon ground cumin
1 teaspoon ground cardamom
1/2 teaspoon ground corriander
1/4 teaspoon ground cloves
1 teaspoon black pepper, ground
1 teaspoon fenugreek
1/4 teaspoon ground anise,
1/2 to 1 teaspoon tumeric
1/2 teaspoon cinnamon
1 teaspoon dried oregano flakes

Wet spice for 2 servings, double for 4 or 6
In a Mortar and Pestel grind together:
2 Garlic cloves 
1/2 teaspoon salt flakes
1/2 teaspoon ginger juice. (If no ginger juice add 2 teaspoons ground ginger to the above mix.)

Coat the chicken with the wet spice, oil and spice.