Ethiopian Berbere Infused Pepper Soup
A fusion dish using Nigerian pepper soup base enhanced with Ethiopian Berbere spice blend.
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Ingredients
- 2 lbs Beef chuck or goat meat, cubed
- 3 tablespoons Berbere spice blend
- 2 tablespoons Nigerian Pepper Soup spice mix (Ehu, Uziza, Neger pepper)
- 1 large Red onion, finely diced
- 2 tablespoons Fresh ginger, minced
- 4 cloves Garlic cloves, minced
- 8 cups Beef broth or water
- 1 whole Scotch bonnet pepper, pierced
- 2 tablespoons Niter Kibbeh (Ethiopian spiced butter)(optional)
- 1 tablespoon Dried scent leaves or basil
- 1 1/2 teaspoons Salt
- 1 tablespoon Bouillon powder
Instructions
- 1
In a large heavy-bottomed pot, melt the Niter Kibbeh or heat a small amount of oil over medium heat.
- 2
Add the diced onions, ginger, and garlic, sautéing for 5 minutes until the onions are translucent and fragrant.
- 3
Add the cubed meat to the pot and brown on all sides to seal in the juices.
- 4
Stir in the Berbere spice blend and the Nigerian Pepper Soup spices, coating the meat thoroughly and toasting the spices for 2 minutes.
- 5
Pour in the beef broth and add the whole scotch bonnet pepper, ensuring the liquid covers the meat by at least 3 inches.
- 6
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 60 to 90 minutes until the meat is fork-tender.
- 7
Remove the scotch bonnet pepper, stir in the scent leaves and bouillon powder, and adjust salt to taste.
- 8
Simmer for a final 10 minutes uncovered to allow the flavors to meld and the broth to slightly concentrate.
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