Print

Berbere-Spiced Ethiopian Ketchup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

Scale
  • 2/3 cup (160 ml / 133g) ketchup (sugar-free)
  • 1/4 cup (60 ml / 30g) Berbere
  • 1 cup (240 ml / 240g) beef broth (strong)
  • 1/2 tablespoon (7.5 ml / 7.5g) Senafich (spicy mustard)
  • 1/4 tablespoon (3.75 ml / 3.75g) extra-virgin olive oil

Instructions

  1. 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.
  2. Stir the ingredients well to ensure they are evenly combined.
  3. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
  4. 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.
  5. After 30 minutes of simmering, remove the pot from heat and let the sauce cool.
  6. Once the sauce has cooled, transfer it to an airtight container.
  7. Store the berbere-spiced BBQ sauce in the refrigerator, and it will keep well for 1-2 weeks.

Nutrition

Find it online: https://ethiopianroots.com/berbere-spiced-ethiopian-ketchup/