- 2.4oz Jar of spicy Ethiopian spice blend that contains dashes of clove, ginger, and bird's eye chili pepper for delicious heat.
- Use as a dry rub for meats, poultry that will be grilled, roasted, or panfried. USimplySeason Berbere can be combined with oil to make a seasoning paste or a dip for flatbread. It is often fried in oil at the start of cooking to provide the seasoning base for a stew or other dishes.
- Essential Ingredient in Doro Wat/Wot/Wet, the chicken stew that is considered an Ethiopian national dish.
- 100% all-natural vegan MSG-free spice seasoning blend, made with non-GMO ingredients that are free from preservatives, soy, and additives. Hand-mixed and
- Packaged in the USA to ensure excellent quality.
Cayenne Pepper, Smoked Sweet Paprika, Red Pepper flakes, Fenugreek, Clove, Ginger, Turmeric, Cardamom, Black Pepper, Cumin, Kosher Salt, Coriander, Allspice
Anxious to try this superstar spice seasoning for yourself? Here is a fun and easy recipe to get you started:
Doro Wat (Ethiopian Spiced Chicken)
- 4 Tbsp. unsalted butter
- 2 large yellow onions, roughly chopped
- 1 tbsp. finely chopped garlic
- 1 tbsp. finely chopped peeled fresh ginger
- 1 1⁄2 Tbsp. USImplySeason Berbere, plus more as needed
- 4 Bone-In, Skinless Chicken Thighs
- Kosher salt, to taste
- 4 whole hard-boiled eggs
- Basmati Rice or Injera (Ethiopian Flatbread)
How to make...
- Heat butter in a large straight-sided skillet over medium-low heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 25 minutes.
- Add garlic and ginger and cook, stirring, until softened, 6–8 minutes.
- Add USimplySeason Berbere and 2 cups water; stir well. Season the chicken all over with salt; nestle the pieces in the skillet. Reduce heat to low and simmer, covered, turning occasionally until chicken is cooked through, about 40 minutes.
- Uncover skillet and raise heat to medium-high; simmer to reduce the liquid until it has a thick, gravy-like consistency, about 5 minutes.
- Add eggs; stir to warm through. Taste and season with more berbere and salt, if necessary.
- Serve hot with the injera or rice.
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