Berbere Sauce Recipes

BERBERE SPICE BLEND

Steps:

• Place the ground chilies, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, nutmeg, allspice, and cloves. Gently whisk together until thoroughly mixed.
• Store in an airtight container, preferably glass.

BERBERE (ETHIOPIAN SPICE BLEND)

Steps:

• In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely.
• Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.
• Store in an airtight container in a dark place.

ETHIOPIAN SPICE MIX (BERBERE)

Steps:

• Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.

BERBERE (ETHIOPIAN SPICE)

Steps:

• Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.

BEEF STEW IN BERBERE SAUCE

Steps:

• Preheat oven to 325 degrees.
• Pulse the onion in a mini-chopper or blender until almost pureed.
• Melt butter in a heat proof Dutch oven and brown the stew meat, for about 10 minutes. Add the onion the last few minutes.
• Add the fresh ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice. Stir mixture until fragrant, approximately 1 more minute.
• Add the tomatoes and wine. Cover, bring to a "medium" simmer and place in oven for approximately 2 hours. If stew looks like it may be drying out, add a little bit of water or broth, about 1/2 cup at a time. Stew is done when meat can be easily pierced with a fork.
• Just before serving, season with salt and pepper.

BERBERE SAUCE

Steps:

• In a small frying pan, combine the cumin seeds, cloves, cardamom pods, black pepper, allspice, fenugreek and Coriander seeds.
• Cook over medium-low heat, stirring, until lightly toasted, about 1 minute.
• Place in a blender or coffee grinder used for spices, add shallots and whirl until finely ground.
• Discard stems and seeds from chilies. Break up the pods and process until ground.
• Combine with the toasted seasonings and the remaining spices.
• Refrigerate in a well-sealed jar or a tightly closed plastic bag.

BERBERE - ETHIOPIAN SPICE PASTE

Steps:

• In a heavy 2 to 3 quart. saucepan, preferably enameled or non-stick, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over low heat, stirring constantly, just until heated through. Let cool 5 to 10 minutes.Combine the toasted spices, onions, garlic, 1 T of the salt and the wine in the jar of an electric blender and blend at high speed until the mixture is a smooth paste. A food processor will not suffice for this.Combine the paprika, red pepper, black pepper, and remaining salt in the saucepan and toast over low heat, stirring constantly, for a minute or so, until they are heated through.Stir in the water, ¼ c at a time, then add the spice and wine mixture. Stirring constantly, cook over the lowest possible heat for 10 to 15 minutes.