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Foraging with Alexis Nikole Nelson.
The Ethiopian spice blend called berbere (pronounced bur-bray) is a mix of dried chilies, garlic, ginger and spices, and it’s a key ingredient in the seasoning paste for this roast. Look for it in the spice section of well-stocked grocery stores. The spiciness of berbere tends to vary blend to blend, so we give a range for how much to use.
medium garlic cloves, smashed and peeled
inch piece fresh ginger, peeled and thinly sliced
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