My mother got an Eritrean cookbook somewhere and made up her own berbere. We've tried it with beef, pork, and chicken (pork and chicken are great, beef is sort of too strong) but discovered that it goes best with cubes of Indian paneer. (We don't make it as hot as a real Eritrean would, either, but oh, well. A little goes a long way.) You make a stew of tomatoes, onions, berbere, and protein of choice. It would probably be great with shrimp or something, too.