Berbere (Ethiopian)

Recipe Ingredients

1 teaspoon	5ml	Ground cardamom
2 teaspoons	10ml	Cumin seeds
1/2 teaspoon	2.5ml	Coriander seeds
1/4 teaspoon	1.3ml	Ground cinnamon
1/2 teaspoon	2.5ml	Black peppercorns
1/2 teaspoon	2.5ml	Fenugreek seeds
1 teaspoon	5ml	Onion - coarsely chopped (small)
4		Garlic cloves - peeled
1 cup	237ml	Water
14 cups	3318ml	Dried hot red chilies - such as piquins (small)
		And stems removed
1 tablespoon	15ml	Cayenne
2 tablespoons	30ml	Paprika
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground cloves
3 tablespoons	45ml	Dry red wine
3 tablespoons	45ml	Vegetable oil

Recipe Instructions

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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