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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!
- 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
- 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.
- 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.
- 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.
- Stir in the water, ¼ c at a time, then add the spice and wine mixture.
- Stirring constantly, cook over the lowest possible heat for 10 – 15 minutes.
This recipe was provided by Stephen Gross from Des Moines.