Spicepasteberbere Recipes

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.

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

Steps:

• Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.