Ethiopian berbere spice blend (Berbere)

1. Toast the fenugreek seeds, coriander seeds, cardamom, pepper, allspice and cloves in a dry frying pan over medium heat, shaking constantly, for 2-3 minutes until fragrant and slightly darker.

2. Tip onto a plate and cool completely.

3. Grind the cooled spices to a fine powder in a spice grinder or mortar.

4. In the same pan toast the chilli powder and paprika over low heat for 30-40 seconds, stirring constantly so they don't burn.

5. In a bowl mix the ground spices, toasted chilli powder and paprika, ground ginger, garlic powder, ground cinnamon and salt.

6. Store in an airtight jar in a dark, cool place and use within 3 months.

Tip: Berbere is the soul of Ethiopian cooking: it gives doro wat, misir wat and tibs their deep, hot, smoky flavour, and it is the base of awaze too. The traditional blend also contains koseret and besobela (Ethiopian basil); if you can't get them, a pinch of dried thyme and basil is a good substitute. Adjust the heat with the ratio of chilli powder to paprika.