Ethiopian Mild Red Chili Pepper Powder Yeawaze Duket Recipes

ETHIOPIAN MILD RED CHILI PEPPER POWDER (YEAWAZE DUKET)

Steps:

• Cut the peppers and remove all the seeds; keep the seeds aside.
• Rinse the peppers 3 to 4 times and dry under the sun until crunchy; pound the peppers;
• Peel and chop the onion and ginger and garlic; mix with bishop weed, scared basil; add the spices to the pepper and pound again.
• Add to the spiced pepper one cup of water. Keep it tight in a container for a day.
• The next day, Put the mixture under the sun to completely dry.
• Lightly warm and grind cinnamon, cloves, cardamom and salt.
• Mix all ingredients together and take it to the mill house or grind it with coffee grinder. Keep the Awaze powder in a tight container preferably in fridge.
• The 1/4 cup Bishop weeds (netch azmud is not included in the analysis as it is not known.

BERBERE (ETHIOPIAN SPICE)

Steps:

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

BERBERE -- ETHIOPIAN RED PEPPER AND SPICE PASTE

Steps:

• In a heavy frying pan, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over a low heat for a minute or so.
• Stir constantly until they are heated through and then remove from the pan.
• Next you need to combine the toasted spices, onions, garlic, 1 tbsp of the salt and all of the wine together into a smooth paste.
• I prefer to do this in a mortar and pestle but if you have a blender that is good with small quantities that may work too.
• Next mix the paprika, cayenne pepper, black pepper and the rest of the salt in the frying pan and toast them over a low heat.
• Stir in the water 1/4 cup at a time and then add the spice and wine mixture.
• Stir vigorously and cook over the lowest possibly heat, stirring all the time, for an absolute minimum of 5 minutes and up to 10 or even 15 minutes if you can.
• Transfer the spice paste to a jar and pack it in tightly.
• Let the paste cool to room temperature and then cover with enough oil so it makes a film about 1/4 inch thick.
• Cover with plastic wrap and refrigerate until ready to use.
• If you keep it covered with oil, the paste will last in the fridge for 5-6 months.