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.

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)

  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.

Equipment Recommendations to Make Berbere-Spiced Ethiopian Ketchup

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Berbere-Spiced Ethiopian Ketchup Recipe

Berbere-Spiced Ethiopian Ketchup

5 from 1 vote
Recipe by Sara Seife Course: CondimentsCuisine: EthiopianDifficulty: Easy
Servings

4

servings

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.

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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.

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Sara Seife
Sara Seife

Sara is a blogger, nutritionist, and recipe engineer who loves to create and share Ethiopian food recipes and guides. She is the Chief Editor of The Ethiopian Food, an online platform that aims to help people all over the world learn about and enjoy Ethiopian cuisine. Sara is passionate about sharing her love of Ethiopian food and culture with others, and she hopes that her recipes and guides will help people to create delicious and authentic Ethiopian meals at home.

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