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For a few weeks now I’ve been sadly watching our berbere run out. Before our older girls came home, I’d sprinkle a tablespoon or so at most in a recipe. These days our girls use it 1/4 of a cup at a time, so it’s running out a lot quicker than before. Awhile back Amazon.com sold berbere for $8 a pound, but when I clicked that link, it was no longer available. I’ve been hunting around hoping to find a good price, but all I could find was berbere that costs $10-$15 per pound. After paying a dollar or two a pound in Ethiopia, my frugal self was balking big-time.
Finally last week as we shook the dregs out of our berbere canister, I conceded defeat and bought some online at the cheapest place I could find. At this particular place, one pound was $10 and five pounds cost $44 (with $8 shipping either way). So I reluctantly placed my order for 5 pounds. On Tuesday DHL pulled into our driveway. The girls and I hurried to open the package that supposedly contained berbere. When we saw what was in the box, my mouth dropped open and my 9 year old wailed in dismay.
“No berbere, mom!”
Berbere is a nice healthy brick-orange color. You can tell it is going to be hot just by looking at it. But the stuff we were looking at was the color of brownish sand. If there was red pepper in it, I couldn’t see it. Since I am a naturally optimistic person, I was tempted to open the package to at least give it a try, but my daughters demanded that it go back from whence it came.
“That’s no berbere, mom!”
So now I really have a problem. My berbere is gone, and I still didn’t know where to get decent berbere. Obviously the cheapest place isn’t the best option, but after my recent ordering mishap, I don’t even know where to buy the stuff. I am thinking of making my own mix, but a google search produces a bevy of different recipes. Any one might be good enough for me, but I really don’t want to make a big ol’ batch of something not quite right and have my picky little Ethiopian turn up their noses.
I would very much appreciate recommendations of reliable berbere sources, as well as a tried and true authentic berbere recipe.
Hi, Mary, the first time I ever cooked Ethiopian food, I made my own berbere. I used a recipe in Exotic Ethiopian Cooking. I think there was a spice or two that I didn’t have (like bishop’s weed), but everything else I either had in my pantry or could buy locally.
Keep in mind that I hadn’t eaten Ethiopian food very often and definitely didn’t have the discerning palate that your girls have. But I thought it turned out fine at the time! I don’t have my cookbook with me right now, but I’d be happy to send you the recipe if you’re interested.
Hi Mary,
I found a source (no idea if it’s good, but it could be):
http://www.zamourispices.com/section1.html?gclid=CILj2Zefq48CFRmdIwod82P8NA
- Chou-chou
What about one of the Portland Ethiopian restaurants? One of them claims to make their own, maybe they would be willing to sell it to you?
I don’t know how far from a bigger city you live, but have you tried posting a request on Craigslist? Or are there any Ethiopian societies/community groups around? I would bet somebody would be happy and proud to make the real McCoy for a reasonable price.
Man, your posts make me hungry!
I have this site bookmarked, but I don’t even know where I heard about it. Have you tried it:
http://www.ethiopianspices.com/