Berberè: properties, benefits:
The properties of Berberè are due to the sum of the individual properties of the spices that compose it which, expertly mixed in the area of the world called the Horn of Africa, become a bomb of benefits for the organism. There is cardamom that turns off halitosis and perfumes the breath, ginger which is a powerful anti-inflammatory, cloves which are antibacterial and anti-flu, the pepper that reactivates the metabolism. In addition, fenugreek boasts therapeutic and dietetic properties.
Furthermore, Ajowan is widely used in Ayurvedic medicine, which finds it useful in about 40 different pathological conditions for its germicidal, antispasmodic and fungicidal properties. In India, for example, it is recommended to tourists to counteract any infections resulting from tap water. The seeds boiled in water (omam water) are used against stomach pain, therefore the nutritional composition of this spice is to be considered as the sum of all the spices that make it up and are countless.
Origins and history:
Berberé originates from the horn of Africa, mainly used in Ethiopia and Eritrea. It is the name of an African spice mixture, used for the preparation of the famous national dish, the Zighinì stew, a stew which is the Eritrean national dish. It is usually accompanied by a kind of typical bread called Injera (or Enjera). In the horn of Africa, meat consumption is a luxury food that only a few can afford and is reserved for special occasions and / or ceremonies, and for this reason that this type of spice constitutes such a widespread food in those areas. The mixture in question includes spices with innumerable properties and constitute a true riot of exotic flavors, which in addition to enriching our dishes, guarantees all-round benefits.
Use in the kitchen preparation zighinì:
Ingredients: berberè oil, onion, beef or chicken, peeled tomatoes, salt.
Put the sauté in a pan by chopping the onions and cooking them in the pan. 'oil.
Insert the meat cut into small pieces until browned.
Then add the Berberè mixture to the saute while continuing to stir.
At this point, add the peeled tomatoes and a little salt and cook them cook abundantly for about 1 hour and a half, adding a little water if necessary.
