African twist on barbecue
Out of Africa, berbere is Ethiopia’s most popular seasoning, according to the McCormick forecast. The blend contains spices like paprika, allspice, coriander, cardamom, ginger, cinnamon and red pepper.
“Its hot, sweet and ‘citrusy’ flavor lends richness to whatever it touches, whether rubbed on meats, stirred into soups and stews, or sprinkled onto lentils and veggies,” McCormick said.
Ms. Iler said berbere contains many of the same spices as a curry blend, but the richness from the sweet brown spices and fenugreek comes through.
Fuchs North America combined berbere with American-style barbecue as part of its African Exploration Collection of seasonings. The berbere blend complements the flavors in traditional barbecue, said Elizabeth Lindemer, corporate executive chef for Fuchs North America. The combination may work on flank steak, popcorn or chips, she added.
Other items in the African collection were a Maghreb-style boharat seasoning, a Mozambique-style piri piri sauce base and a Senegalese-style tamarind and coconut snack seasoning.
From northwest Africa, the Maghreb-style boharat seasoning features warm and savory spices and black peppers, and it contains both African and Arabic flavors, Ms. Lindemer said. It may season chicken, lamb, grains and vegetables.
Piri piri dishes deliver a fiery yet addictive heat, Ms. Lindemer said. The piri piri sauce base works as a sauce for shrimp and on other seafood items and chicken. The Sengalese seasoning may work on chips, nuts, chicken or fish, she said.
“These African-inspired flavors are also spicy, offering the heat that millennials crave,” Ms. Cushen said. “They are also complex spicy, which has been rising in demand as millennials look to try new ethnic foods from around the world. From snacks to proteins to even baked foods, we’ve been finding these African-inspired flavors to be versatile and to showcase well in a variety of applications.”
Ms. Iler said harissa, which is native to north Africa, combines spices like garlic, chili peppers, cumin and coriander.
“We’ve experimented with it in all types of snacks, chicken wings, in hummus, barbecue sauce and chocolate,” Ms. Iler said.
McCormick & Co. featured Tanzanian barbecue in its forecast. A marinade blends lemon, tomatoes and green papaya to tenderize the meat. Curry, garlic, red pepper and ginger add bold flavor. Tanzanian barbecue may come in the form of meat skewers called mishkaki, which are similar to shish kebabs, according to McCormick.