Berbere (Ethiopian) Recipe - Cooking Index
Berbere (Ethiopian) Recipe - Cooking Index
| 1 teaspoon | Ground cardamom | |
| 2 teaspoons | Cumin seeds | |
| 1/2 teaspoon | Coriander seeds | |
| 1/4 teaspoon | Ground cinnamon | |
| 1/2 teaspoon | Black peppercorns | |
| 1/2 teaspoon | Fenugreek seeds | |
| 1 teaspoon | Onion - coarsely chopped (small) | |
| 4 | Garlic cloves - peeled | |
| 1 cup | Water | |
| 14 cups | Dried hot red chilies - such as piquins (small) | |
| And stems removed | ||
| 1 tablespoon | Cayenne | |
| 2 tablespoons | Paprika | |
| 1/2 teaspoon | Ground ginger | |
| 1/4 teaspoon | Ground allspice | |
| 1/4 teaspoon | Ground nutmeg | |
| 1/4 teaspoon | Ground cloves | |
| 3 tablespoons | Dry red wine | |
| 3 tablespoons | Vegetable oil |
Toast the cardamom, cumin, coriander, cinnamon, peppercorns, and fenugreek seeds in a hot skillet, shaking constantly, for a couple of minutes, until they start to toast and gain aroma. Grind to a fine powder.
Combine the onion, garlic, and " cup of the water in a food processor or blender and puree until smooth. Add the roasted spice powder, chilies, cayenne, paprika, ginger, allspice, nutmeg, and cloves, and continue to blend. Slowly add the remaining " cup water, wine, and oil, and blend until smooth.
Serve sparingly as a condiment with grilled beef and poultry or add to soups and stews. Will keep for a couple of months, refrigerated.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181
Source:
Jill Norman, "The Complete Book of Spices"
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