<!doctype html>

Email not displaying correctly? View in browser

ISSUE NO. 10 | SEPTEMBER 2026

ETHIOPIA

Land of Spice, Coffee and Community

This week our journey takes us to Ethiopia – a country where ancient trade routes, remarkable landscapes and centuries of tradition have created one of the world's most distinctive food cultures.

From fiery Berbere and slow-cooked stews to fermented injera and the ritual of sharing coffee, Ethiopian food is built around bold flavour, hospitality and eating together.

The Story

A Crossroads of Spice and Culture

Ethiopia sits close to some of the world's oldest trading routes, connecting Africa, Arabia and lands beyond.

For centuries spices, coffee, gold and other goods travelled through the region, leaving influences that became part of Ethiopia's own distinctive cuisine.

Deep roots. Rich flavours. Warm hospitality.

Spice of the Week

Berbere – The Heart of Ethiopian Cooking

Berbere is one of the defining flavours of Ethiopian cuisine. It is a warming, aromatic blend built around chilli and fragrant spices, with recipes varying between households and regions.

Our Berbere Seasoning – No Salt combines chilli, paprika, garlic, onion, fenugreek, ginger, cumin, coriander, cloves, cinnamon, cardamom and black pepper.

Use it with chicken, beef, vegetables, lentils, stews, marinades or anywhere you want a deep, warming spice flavour.

SHOP BERBERE SEASONING

Recipe

Doro Wat – Ethiopia's Iconic Chicken Stew

A rich, slowly cooked Ethiopian chicken stew flavoured with Berbere, ginger and garlic, traditionally finished with boiled eggs. Deep, warming and packed with flavour.

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 1½–2 hours

Ingredients

1.2kg chicken pieces
3 large onions, finely chopped
3 tbsp Berbere Seasoning – No Salt
2 tbsp tomato purée
4 cloves garlic, crushed
2 tbsp fresh ginger, grated
3 tbsp butter or niter kibbeh
4 boiled eggs
Salt to taste
Water

Method

Heat the butter or niter kibbeh in a heavy pan. Add the onions and cook slowly until soft and deeply golden.
Add the garlic and ginger and cook for another minute.
Stir in the Berbere and tomato purée. Cook gently for 2 minutes.
Add the chicken and turn until well coated in the spice mixture.
Add enough water to partially cover the chicken. Bring to the boil, reduce the heat and simmer gently for 60–75 minutes until tender.
Add the boiled eggs for the final 15 minutes.
Taste, adjust the seasoning and serve with injera or your favourite flatbread.

From Ethiopia

Injera – Bread, Plate and Cutlery

Injera is Ethiopia's famous soft, slightly spongy fermented flatbread. Traditionally made from teff flour, it forms the base of many meals.

Stews, vegetables and sauces are spooned directly onto the injera, with pieces torn from around the edge and used to scoop everything up.

One meal, one platter, shared together.

Did You Know?

Mitmita – A Fiery Ethiopian Condiment

If Berbere isn't hot enough, Ethiopia has another answer. Mitmita is a powerful chilli-based seasoning, traditionally flavoured with ingredients including korarima, cloves and salt.

A little goes a long way. It can be sprinkled over meat, vegetables, eggs or injera for an extra fiery kick.

Coffee Ceremony

More Than a Cup of Coffee

Ethiopia is widely regarded as the birthplace of coffee, and coffee remains deeply woven into its culture.

During the traditional Ethiopian coffee ceremony, green beans are roasted, ground and brewed before being served to guests – a ritual centred on hospitality, conversation and community.

Ethiopian Kitchen Essentials

Build the Flavours of Ethiopia

Alongside Berbere, many Ethiopian dishes make use of spices that will already be familiar in your kitchen:

• Berbere Seasoning – No Salt
• Fenugreek Seeds
• Coriander Seeds
• Cumin Seeds
• Green Cardamom

• Cloves
• Cinnamon
• Black Pepper
• Dried Chillies
• Turmeric

WEEKLY OFFER

Use code

ETHIOPIAN25

25% OFF ALL FLAVOURS

Offer ends Monday 7th September 2026

FOR ALL FLAVOURS VISIT OUR SPICE SHOP HERE →

Hope everyone enjoys the flavours this week,

Steve and the team

This email was sent to << Test Email Address >>
why did I get this? unsubscribe from this list update subscription preferences
SPICESontheWEB.co.uk · Units 1-2 Ladfordfields Ind Est · Seighford · Stafford, Staffs ST18 9QE · United Kingdom

28th Sep 2026 Steve

Spice Journal 10 - Ethiopia

ETHIOPIA

A Crossroads of Spice and Culture

Berbere – The Heart of Ethiopian Cooking

Doro Wat – Ethiopia's Iconic Chicken Stew

Ingredients

Method

Injera – Bread, Plate and Cutlery

Mitmita – A Fiery Ethiopian Condiment

More Than a Cup of Coffee

Build the Flavours of Ethiopia

Recent Posts

Spice Journal 12 - Mexico

Spice Journal 13 - Summer Harvest

Spice Journal 11 - Tea

Sign up to Our Newsletter for Weekly Discount Codes