The Pantry
Every legendary blend has a backbone. For berbere, it's Mareko Fana — the medium-heat Ethiopian pepper whose deep red color and fruity warmth define the country's most famous flavor.
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Before chilies ever reached Africa, Ethiopia already had pepper — two of them. Meet kundo berbere, the woody-sharp black peppercorn, and timiz, its hotter, smokier long-pepper cousin.
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Sharper, looser, and livelier than its Western cousins — senafich is the Ethiopian mustard sauce that clears your sinuses and completes your plate.
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Berbere gets the fame, but Ethiopian cooks reach for a whole shelf of working blends — makulaya to start the pot, mekelesha to finish it, matafecha for everything in between.
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Not everything on the Ethiopian table is fiery. Erd — wild turmeric — paints the mild side of the cuisine gold, from alicha kik to Sunday's cabbage and potatoes.
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