Ethiopian Berbere

Recipe Ingredients

10		Dried red chilies
1/2 teaspoon	2.5ml	Coriander seeds
5		Cloves
		Seeds from 6 green cardamoms
1/4 teaspoon	1.3ml	Ajowan seeds
8		Allspice berries
1/2 teaspoon	2.5ml	Black peppercorns
1/2 teaspoon	2.5ml	Fenugreek seeds
		A small piece of cinnamon
1/2 teaspoon	2.5ml	Ground ginger

Recipe Instructions

Berbere is rather like Indian masala- a complex blend of spices made to suit the dish and to the taste of the cook. Chilies, ginger and cloves are the staples; other spices vary, and some are not found outside the region. Berbere is used in traditional Ethiopian stews, called wats, and in coatings for foods to be fried.

Heat a heavy frying pan and put in the chilies and other whole spices after 2-3 minutes. Dry roast over a medium heat until they darken, stirring frequently to prevent burning. Leave the spices to cool, then remove the seeds from the chilies and crumble them. Grind everything, including the ginger, to a fine powder, and store in an airtight container for up to 4 months.

Source:
Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.

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