Berbere (ethiopian)
1 cup
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | teaspoon | Ground cardamon |
2 | teaspoons | Cumin seeds |
½ | teaspoon | Coriander seeds |
¼ | teaspoon | Ground cinnamon |
½ | teaspoon | Black peppercorns |
½ | teaspoon | Fenugreek seeds |
1 | small | Onion; coarsely chopped |
4 | Garlic cloves; peeled | |
1 | cup | Water |
14 | smalls | Dried hot red chilies such as piquins seeds and stems removed |
1 | tablespoon | Cayenne |
2 | tablespoons | Paprika |
½ | teaspoon | Ground ginger |
¼ | teaspoon | Ground allspice |
¼ | teaspoon | Ground nutmeg |
¼ | teaspoon | Ground cloves |
3 | tablespoons | Dry red wine |
3 | tablespoons | Vegetable oil |
Directions
Toast the cardamon, 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 Submitted By DIANE LAZARUS On 01-25-95
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