Berbere-spiced Ethiopian ketchup works great as a dip when eating Sambusa. It can also make for a great condiment when eating meat based Ethiopian dishes such as Tibs.
Ingredients Required to Make Berbere-Spiced Ethiopian Ketchup
- 2/3 cup of ketchup (sugar-free)
- 1/4 cup of Berbere
- 1 cup of beef broth (strong)
- 1/2 tablespoon of Senafich (spicy mustard)
- 1/4 tablespoon of extra-virgin olive oil
How to Make Berbere-Spiced Ethiopian Ketchup (Step-by-Step Tutorial)
- In a pot warmed over medium-high heat, combine the no sugar added ketchup, spicy mustard, extra virgin olive oil, berbere spice blend, and beef broth.
- Stir the ingredients well to ensure they are evenly combined.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
- If the sauce thickens too much during simmering, you can add beef broth in small increments (e.g., 1/2 teaspoon at a time) until you reach your desired consistency.
- After 30 minutes of simmering, remove the pot from heat and let the sauce cool.
- Once the sauce has cooled, transfer it to an airtight container.
- Store the berbere-spiced BBQ sauce in the refrigerator, and it will keep well for 1-2 weeks.
Equipment Recommendations to Make Berbere-Spiced Ethiopian Ketchup
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Berbere-Spiced Ethiopian Ketchup Recipe
Berbere-Spiced Ethiopian Ketchup
Berbere-spiced Ethiopian ketchup works great as a dip when eating Sambusa. It can also make for a great condiment when eating meat based Ethiopian dishes such as Tibs.
Course: CondimentsCuisine: EthiopianDifficulty: Easy
Servings
4
servings
Cook Mode
Keep the screen of your device on
Ingredients
2/3 cup ketchup (sugar-free)
1/4 cup Berbere
1 cup beef broth (strong)
1/2 tablespoon Senafich (spicy mustard)
1/4 tablespoon extra-virgin olive oil
Directions
- In a pot warmed over medium-high heat, combine the no sugar added ketchup, spicy mustard, extra virgin olive oil, berbere spice blend, and beef broth.
- Stir the ingredients well to ensure they are evenly combined.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
- If the sauce thickens too much during simmering, you can add beef broth in small increments (e.g., 1/2 teaspoon at a time) until you reach your desired consistency.
- After 30 minutes of simmering, remove the pot from heat and let the sauce cool.
- Once the sauce has cooled, transfer it to an airtight container.
- Store the berbere-spiced BBQ sauce in the refrigerator, and it will keep well for 1-2 weeks.
