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Berbere - Ethiopian Spice Paste

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

Submitted by: Stephen from Des Moines, Iowa
Yield: 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.

Based on 2 reviews

Customer Reviews

Fassica F

This is a great recipe and I recommend everyone to try it. Fassica offers authentic berbere – Organic at
Berbere can be used in almost all kinds of meal to add complex flavor

Steven M

What does this delicious paste go well with?