Authentic Seasonings

14-Spice Ethiopian Berbere Seasoning


Ingredients: Organic Coriander, Organic Cardamon, Organic Fenugreek, Organic Smoked Paprika, Organic Cayenne Pepper, Organic Cumin, Organic Turmeric, Organic Black Peppercorns, Organic Cloves, Organic Allspice, Organic Ginger, Organic Cinnamon, Sea Salt.


Berbere is a traditional spice blend that is the backbone of Ethiopian and Eritrean cuisine. It's used in many different dishes, including Ethiopia's national dish, Doro Wat (chicken stew).

A versatile ingredient, Berbere is a spicy mix of dried spices that is used to flavor stews made with any combination of meat, vegetables, or legumes.

Spicy, sweet, and citrus notes create a complex seasoning that adds flavor to everything from protein to fruit. Berbere can also act as a meat rub before frying or grilling.

When Berbere is combined with oil and mead or red wine it makes a paste called awaze which is served as a condiment at the table.

Doro Wat Recipe (Ethiopian Chicken Stew):

Makes 4 To 6 Servings


2.5 Lbs Chicken Thighs

Salt and Black Pepper, as needed

6 Tbsp butter

4 Medium onions, thinly sliced

1/2 Cup Canola Oil

2 tbsp roughly Chopped Garlic

2 tsp minced Fresh Ginger

1 Tbsp Paprika

4 Tbsps of Nana Foods 14-Spice Berbere Seasonings

6 Cups of Water

2 tbsp Tomato Paste

6 Large Soft-Boiled Eggs, peeled

Rice on Injera, for serving



Season the chicken thighs with Salt and Black Pepper.

Heat a large pot over medium-high heat. Add the butter and allow it to melt. Add the onions and saute just until they are caramelized, for about 15 minutes.

Add the Canola oil to the pot, followed by the garlic, ginger, paprika and Nana Foods Berbere Seasoning. Stir to combine and cook for 4-5 minutes.

Add the water to the pot, followed by the chicken thighs and tomato paste. Bring the mixture to a boil.

Cover the pot, reduce the heat to medium-low and cook for 35 minutes, stirring occasionally.

Carefully add the eggs to the stew and cook for 10 more minutes.

Serve immediately with rice or injera. Enjoy!


Eritrean Red Lentil Stew Recipe (Vegetarian Friendly):


2 Tbsp Olive Oil

3 Tbsp Nana Foods 14-Spice Berbere Seasoning 

4 Large Tomatoes, diced 

1 Tbsp Tomato paste

1/2 tsp Fresh Minced Ginger

1 tsp curry powder 

1/2 tsp ground cinnamon 

1.5 cups of red lentils, washed and drained 

2 cups coconut milk 

Salt and Pepper, to taste 



  •  Heat the oil in a large pot over medium-high heat. Add the onion and sauté for 3-4 minutes until translucent.
  • Add Nana Foods Berbere Spice Mix to the onion, stirring constantly. Cook for 5 minutes and then add the tomatoes and tomato paste. Cook for 5-6 minutes.
  • Add the ginger, curry powder, cinnamon and stir to combine.
  • Add the coconut milk. (You may need to add some water so that the lentils are completely submerged in liquid).
  • Bring the mixture to a boil, reduce the heat to medium-low and cover the pot.
  • Simmer the lentils for 45 minutes, until they are soft and most of the liquid has evaporated. Season with salt and Black pepper, to your taste. Serve with rice and enjoy!