Ethiopian and Eritrean cooks use this fiery mixture, which usually contains chiles, ginger, and cloves, among other spices,
to season wats, or stews, made of lentils, meats, and vegetables.
Note: A generous dose of cayenne gives this stew a lively heat. If you prefer milder spice, reduce the amount to 1 or 2 teaspoons.
Recipe: Beef Stew in Spicy Berbere Sauce