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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