Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    dried red chilies
     1/2  teaspoon      coriander seeds
   5                    cloves
                        seeds from 6 green cardamoms
     1/4  teaspoon      ajowan seeds
   8                    allspice berries
     1/2  teaspoon      black peppercorns
     1/2  teaspoon      fenugreek seeds
                        a small piece of cinnamon
     1/2  teaspoon      ground ginger

Preparation:

Berbere is rather like Indian masala- a complex blend of spices made to suit the dish and to the taste of the cook. Chilies, ginger and cloves are the staples; other spices vary, and some are not found outside the region. Berbere is used in traditional Ethiopian stews, called wats, and in coatings for foods to be fried. Heat a heavy frying pan and put in the chilies and other whole spices after 2-3 minutes. Dry roast over a medium heat until they darken, stirring frequently to prevent burning. Leave the spices to cool, then remove the seeds from the chilies and crumble them. Grind everything, including the ginger, to a fine powder, and store in an airtight container for up to 4 months.