Berbéré

Red lentils, onion cooked to nothing, and enough blend to stain the pot.

Cooked dry for an hour before any fat goes in; the blend needs that sugar.

A hard-boiled egg in the pot and a heat that keeps building for a minute.

Fermented sour under sixteen-spice heat. Neither survives the other alone.

Niter kibbeh is the delivery system, not a garnish. Spiced fat, then spice.

Raw or braised, the fenugreek is what makes the heat taste of something.

Simmered in the stew until the white stains red the whole way through.

Acid and sugar give a very long chilli something to land on early.

Bitter leaf under a blend that is already bitter; they cancel into savoury.

Cooked soft with turmeric alongside; the blend is the only heat on the platter.

Fat takes the burn and the fenugreek reads as caramel that never happened.

Tej logic: sweetness delays the heat and lets the fenugreek arrive first.

Starchy sugar against a slow chilli; the fenugreek reads as an odd caramel.

Fenugreek and cocoa share burnt-sugar notes; the heat lands after the melt.

Both Ethiopian, both roasted and bitter. Grind the blend into a rub with beans.