Berbere is a spice mixture that is used frequently in Ethiopian dishes. The mixture contains lots of spices like chili pepper, garlic, cinnamon, ginger or cloves. It is the main ingredient for Berbere Stew, which is varied with plantain and spinach in this recipe. Go check it out down below!



2 plantains (300g)
1 onion
2 garlic cloves
20 g parsley
3 tbsp Palm oil
350 ml tomato puree
1 cube of vegetable stock
1 pinch of salt
1 Scotch bonnet pepper
4 hard boiled eggs
1 tbsp berbere spice
300 g baby spinach



Required time: approximately 1 hour
Level of difficulty: easy
For 4 Persons


First, cut the plantain into 6 pieces each and chopp the onion and the garlic clove. Then heat palm oil in a pot until it is liquified and hot. Fry the onion and garlic for 3-5 minutes until they are golden. Add then the tomato puree, the vegetable stock cube and the salt. Cut the bonnet pepper and put it in the pot as well. Fold in the parsley, the pieces of plantain and the baby spinach. Turn down the heat and let it simmer covered for 45 minutes until the plantain is soft.

For serving put the stew in little bowls and garnish with parsley and a hard boiled egg. Bon Appetit!