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Berbere spice paste served with grilled foods
Spicy and authentic Ethiopian Berbere paste

Ethiopian Berbere Paste (Kulet)

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
'Kulet', or spice paste, is the foundation of Ethiopian stews (Wats). This is not a 5-minute operation: the onions must be caramelized slowly and patiently, then fried with the famous Berbere spice blend. The result is a thick, dark red, fragrant paste that provides depth of flavor. This sauce is the 'primer' 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

  • Immersion blender: To purée the onions.
  • Non-stick pot: For the long sautéing process.

Instructions

1 ✓

Roughly chop the onions, then purée them completely smooth with an immersion blender.

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

Place the onion purée in a dry pot (no oil!) and cook over medium heat until the liquid evaporates and it starts to brown.

Tip: This technique concentrates the onion flavor and removes water that would hinder the subsequent oil frying. [Water removal.]
3 ✓

When the onion is dry, add the oil and tomato paste. Continue to fry for 10 minutes.

Tip: The tomato paste also needs to be fried to lose its raw, metallic taste and caramelize.
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 spice in the oil, the deeper the color and flavor will be. This is 'blooming' the spices in oil.

Recipe FAQ

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

Ingredients

  • 3 tbsp Berbere Spice Blend
  • 2 medium Red Onions
  • 2 tbsp Tomato Paste
  • 1/4 cup Olive Oil (or Spiced Butter - Niter Kibbeh)
  • 1/2 cup Water (as needed)