The first taste of Berbere was powerful, it was a rich conglomeration of herbs and spices and garlic with a very pleasant heat. The Berbere reminded me of harissa so I immediately started brainstorming all the ways I could use the Berbere. The first thing I tried it with was eggs, I made and omelet and mixed the paste right into the eggs, It was fantastic. Tezalu, the woman who gave me the Berbere, had told me that I should mix it with oil and saute veggies in it so I tried that with green beans and loved it. I am anxiously waiting for my brussel sprout to come in so I can roast them with Berbere on them.
Smoked Wild Boar and Berbere Sausage
4 pounds wild boar meat
1 pound back fat
40 grams kosher salt
6 grams insta cure #1
1/4 cup Berbere paste
Mix all the ingredients together and grind through a medium plate. Pack into casing and let sit overnight in the fridge. smoke at 225 for around 4 hours using your favorite wood chips. I went with apple.