Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Berbere spice sauce served with grilled foods
Thick and spicy Ethiopian Berbere sauce, traditionally known as Kulet

Ethiopian berbere spice sauce (Kulet)

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
'Kulet' or spice sauce is the base of Ethiopian stews (Wats). This is not a 5-minute operation: the onion must be caramelised slowly and patiently, then fried with the famous Berbere spice blend. The result is a thick, dark red, fragrant paste that gives depth of flavour. This sauce is the 'foundation' of Ethiopian cuisine.
🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 200 kcal
🌍 Cuisine African

Ingredients

Equipment Needed

  • Stick blender: for pureeing the onion.
  • Non-stick pot: for the long frying process.

Instructions

1 ✓

Chop the onions coarsely, then purée until completely smooth with a stick blender.

Tip: Pureeing increases the surface area, resulting in a more uniform sauce texture.
2 ✓

Put the onion purée into a dry (oil-free!) pot and cook over medium heat until its liquid evaporates and it starts to brown.

Tip: This technique concentrates the onion flavour and removes water which would hinder the subsequent frying in oil. [Dehydration.]
3 ✓

When the onion is dry, add the oil and tomato purée. Fry for a further 10 minutes.

Tip: The tomato purée also needs to be fried to lose its raw, metallic taste and caramelise.
4 ✓

Sprinkle in the Berbere spice. Fry on low heat for another 5-10 minutes, adding a little water if necessary to prevent burning.

Tip: The longer you fry the spices in the oil, the deeper the colour and flavour will be. This is 'embedding' the flavours into the oil.

Recipe FAQ

Where can I get Berbere spice?
In health food shops or spice merchants. If you can't find it, you can substitute it with a mixture of chilli powder, paprika, ginger, cloves, cinnamon, and cardamom.

Ingredients

  • 30 g Berbere spice blend
  • 2 heads Red onions
  • 50 g Tomato purée (concentrated)
  • 50 ml Olive oil (or spiced butter - Niter Kibbeh)
  • 100 ml Water (as needed)