Smoked Berbere Goat

Name: Ziegenfleisch Berbere Geräuchert
Total time: 8 h
Ingredients: 30 g Berbere-Gewürzmischung; 10 g Geräuchertes Chilipulver; 5 g Bockshornklee, gemahlen; 6 g Ingwerpulver; 18 g Grobes Meersalz; 6 g Schwarzer Pfeffer

SmokingOtherHot SmokingHard8-10 hrs88-93 °C115-125 °CWalnut + Oak

Ethiopian Berbere spice gives goat meat a complex, deeply spiced smoky note. The blend of chili, korarima, fenugreek, and ginger is characteristic of East African cuisine. Smoking over walnut wood perfectly underlines the earthy spice tones.

Ingredients(for 1 kg)

Berbere Spice Blend30 g

Smoked Chili Powder10 g

Ground Fenugreek5 g

Ginger Powder6 g

Coarse Sea Salt18 g

Black Pepper6 g

Instructions

Prepare Marinade

15 minutes

Mix Berbere spice blend with all other ingredients. Stir with buttermilk to form a spreadable paste and cover the meat completely with it.

Marinating

12-24 hours

Place the rubbed meat in an airtight container or zip bag and marinate in the refrigerator for 12-24 hours. The longer, the more intense the flavor.

Smoking

8-10 hours

Preheat smoker to 115-125 °C with walnut and oak wood. Cook the meat indirectly to 88-93 °C core temperature. Check regularly and add wood as needed.

Resting and Serving

25-30 minutes

Wrap the meat in aluminum foil and rest for 25-30 minutes. Serve traditionally Ethiopian with injera bread and fresh herbs.

Pro Tip

Korarima (Ethiopian cardamom) is crucial for authenticity – if unavailable, combine green cardamom with a little anise.

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