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1939, Ferdinando Quaranta di San Severino, Ethiopia, an empire in the making, page 16:
Food in Ethiopia is always seasoned with berberè, a kind of pimiento.
1958, The Journal of Tropical Pediatrics and African Child Health:
Wat is a sauce composed of legumes, including horsebeans, chickpeas, kidneybeans, and lentils pounded to a flour, and mixed with spices. First berbere (red pepper) is dried and ground, then mixed with onions and butter, thus forming a thick cream.
1987 July 29, Steven Barboza, “Culinary Delights of Africa Reflect a Continent's Diversity”, in The New York Times, →ISSN:
In Ethiopia, a volcanic pepper and spice seasoning, berbere, is widely used, and the stews called wats are eaten with a spongy flat bread, injera.
References
^ Matt Lee and Ted Lee, The Next Big Flavor, in The New York Times (2003 May 4)
^ Amanda Bevill, Julie Kramis Hearne, World Spice at Home: New Flavors for 75 Favorite Dishes→ISBN, 2014)
