Berbere - Ethiopian Spice Paste Recipe

Berbere - Ethiopian Spice Paste Notes

Having served as a foster parent for a number of Ethiopian young people during the 90's, I was lucky enough to get this recipe. I'll warn you...it's HOT!

Ingredients

• 1 teaspoon gound ginger
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground fenugreek seeds
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 2 tablespoons chopped onion
• 1 tablespoon chopped garlic
• 2 tablespoon salt
• 3 tablespoons dry red wine (to moisten)
• 2 cups hot or half-sharp paprika
• 2 tablespoons ground hot red pepper (cayenne)
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cup water
• 1/2 tablespoons oil

Serves / Yields

3 - 4 cups

Preparation Instructions

1. In a heavy 2 – 3 qt. saucepan, preferably enameled or non-stick, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over low heat, stirring constantly, just until heated through. Let cool 5 – 10 minutes.
2. Combine the toasted spices, onions, garlic, 1 T of the salt and the wine in the jar of an electric blender and blend at high speed until the mixture is a smooth paste. A food processor will not suffice for this.
3. Combine the paprika, red pepper, black pepper, and remaining salt in the saucepan and toast over low heat, stirring constantly, for a minute or so, until they are heated through.
4. Stir in the water, ¼ c at a time, then add the spice and wine mixture.
5. Stirring constantly, cook over the lowest possible heat for 10 – 15 minutes.

Credit

This recipe was provided by Stephen Gross from Des Moines.