USIMPLY SEASON LIFE BOLDLY FLAVORED
USimplySeason Berbere Spice (2.4 oz) - Ethiopian-Inspired Blend for Warm, Rich Flavors, Ideal for Stews, Meats, and Vegetarian Dishes - Natural Vegan, Non-GMO, Made in USA
Description
- 🌍 ETHIOPIAN FLAIR: Dive into Ethiopian cuisine's warm, rich flavors with our Berbere spice blend.
- 🍲 RICH FLAVORS: Ideal for stews, meats, and vegetarian dishes, adding a unique taste to every bite.
- 🌱 VEGAN & NATURAL: Crafted from all-natural ingredients that are vegan-friendly for a more inclusive culinary experience.
- 🚫 NON-GMO: Our Berbere spice blend is crafted from non-genetically modified ingredients for optimal flavor and quality.
- 🥘 VERSATILE: Perfect for traditional Ethiopian dishes or inspiring culinary creations.
- 🔥 BOLD & SMOKY: Experience the bold, smoky character of Berbere spice, a taste that sets Ethiopian cuisine apart.
- 🌶️ HEAT YOU CONTROL: Adjust the spice level to your preference! Berbere adds a delightful warmth that builds with each bite.
- 🌿 AROMATIC DEPTH: Unlock the aromatic depth of Berbere spice. Berbere infuses your dishes with a complex blend of warm and earthy notes.
- 🍲 RESTAURANT-WORTHY RESULTS: Elevate your home cooking with Berbere spice. Create restaurant-quality Ethiopian dishes with ease.
- 🧂 SMALL-BATCH CRAFTED: Our Berbere spice is handcrafted in small batches for exceptional quality and peak flavor in every sprinkle.
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...
Preheat the oven to 450°F.
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.
Remove from the oven.
Serve hot with the injera or rice.
Doro Wat (Ethiopian Spiced Chicken)
How to make...
Preheat the oven to 450°F.
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.
Remove from the oven.
Serve hot with the injera or rice.