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Berbere (Ethiopian) Recipe - Cooking Index

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Berbere (Ethiopian)

Serves: 1 people

Recipe Ingredients

1 teaspoon 5mlGround cardamom
2 teaspoons 10mlCumin seeds
1/2 teaspoon 2.5mlCoriander seeds
1/4 teaspoon 1.3mlGround cinnamon
1/2 teaspoon 2.5mlBlack peppercorns
1/2 teaspoon 2.5mlFenugreek seeds
1 teaspoon 5mlOnion - coarsely chopped (small)
4   Garlic cloves - peeled
1 cup 237mlWater
14 cups 3318mlDried hot red chilies - such as piquins (small)
  And stems removed
1 tablespoon 15mlCayenne
2 tablespoons 30mlPaprika
1/2 teaspoon 2.5mlGround ginger
1/4 teaspoon 1.3mlGround allspice
1/4 teaspoon 1.3mlGround nutmeg
1/4 teaspoon 1.3mlGround cloves
3 tablespoons 45mlDry red wine
3 tablespoons 45mlVegetable 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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