Meet Berbere: The Bold Ethiopian Spice Made for Trinidad Cooking

We need to talk about berbere. Not just because it’s fun to say (once you finally learn how), but because this Ethiopian spice might be the best-kept secret in Trini kitchens, and that’s about to change.

Let’s start with the name. Berbere (say it with me now: ber-bar-ray), the only hard part about this spice is the pronunciation. If it weren’t for Google voice search, I’d probably still be butchering it. But once you taste it? You won’t forget it. Ever.

Berbere is bold. It’s smoky. It’s spicy but balanced. And honestly? It feels like it was made for our kind of cooking.

So What’s the Big Deal with Berbere?

Berbere is the heart of Ethiopian cuisine, a spice blend that brings heat, depth, and personality to every dish it touches. Think of it like a Caribbean green seasoning but dry, and with a whole different flavour profile. Traditionally, it’s made from a mix of chili peppers, paprika, garlic, fenugreek, ginger, coriander, cinnamon, and a few other warm spices. The result? A beautifully layered blend of peppery heat, sweet undertones, and earthy complexity.

It’s used in famous Ethiopian dishes like doro wat (spicy chicken stew) and misir wat (lentils), but honestly, it deserves a place right next to your curry powder and geera.

Why Berbere Just Makes Sense in Trinidad

Let’s be real, Trinidadians are born with a pot in hand. From beef stew to dhal to Sunday callaloo, we already love bold, comforting flavors. That’s where berbere shines. It’s a natural fit for local meals you’re already making:

• Toss it into lentils or dhal for a spicy twist
  
• Rub it on chicken or lamb before stewing or roasting
  
• Stir it into soups or vegetable dishes to give them that extra something
  
• Even sprinkle a bit on roasted sweet potatoes or carrots, trust me.
  

It gives your food a kind of deep, warming kick that feels familiar and exciting at the same time.

But Why Haven’t We Heard More About It?

Two words: Trini gatekeeping.

You ever ask someone for their pepper sauce recipe and they start talking in riddles? Or worse, they tell you, but “forget” to mention one key ingredient? Yeah. Same energy. Some of us have tried berbere before (especially those who travel or love African cuisine), but it’s not something you’ll easily find at the grocery store or see in a recipe handed down by your West Indian granny.

That’s where we come in.

At Every Ingredient, our Spice Spotlight series is here to make these once “secret” spices more accessible. We want you to know what you’re cooking with, where it’s from, what it tastes like, and how to actually use it in everyday dishes.

Sorry, gatekeepers. We outside.

Final Thoughts: Add Berbere to Your Spice Rack

If you’re looking to upgrade your stews, boost your lentils, or just shake things up in the kitchen, berbere is it. Whether you’re a seasoned home cook or just figuring things out as you go, this spice brings something new without needing to reinvent your whole meal plan.

And honestly? It’s one of the easiest ways to travel the world without leaving your kitchen.

Still not sure where to start? A complex spice doesn’t need a complex recipe. Here’s a rich, cozy but very simple meal in under 20 minutes, letting Berbere do all the heavy lifting.

Easy Berbere Chickpea Stew (Trini Style)

You’ll need:

• 1 can chickpeas (drained & rinsed)
  
• 1 small onion, chopped
  
• 2 cloves garlic, minced
  
• 1½ tsp berbere
  
• 1 tbsp tomato paste
  
• 1 cup coconut milk (or water)
  
• A dash of salt
  
• A little oil
  

How to make it:

1. In a pot, heat oil and sauté onion and garlic until soft.
   
2. Add tomato paste and berbere. Stir and let it bloom for 30 seconds.
   
3. Add chickpeas and stir to coat.
   
4. Pour in coconut milk and simmer for 10–15 minutes until thickened.
   
5. Taste and adjust seasoning. Serve hot with rice, roti, or even bake.
   

Ready for What’s Next?

Up next on Spice Spotlight: Taco Tuesdays will never be the same again. Meet Ancho Chille Powder, sweet heat, smoky depth.

I post every Wednesday and Sunday, so if you’ve been enjoying these little flavour deep-dives, go ahead and subscribe below. You’ll get alerts when new blog posts drop, plus fun perks like exclusive discounts on spotlight spices (just like this one). As always, feel free to leave a comment, share this with a friend, or let us know how you used your berbere. 

👉 Thinking about trying our Berbere blend? Tap here to shop. You might just discover your new favourite secret ingredient.

Until next time, keep cooking, keep experimenting, and keep adding flavour to your story.

P.S. Now that you’ve made it to the end, be honest. Do you remember how to pronounce berbere without scrolling back up?

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