Spicy Popcorn With Berbere Recipes
SPICY POPCORN
When I want to indulge in a snack, I make this spicy popcorn. One batch doesn't last long at our house. You can add more or less red pepper flakes to suit your family's taste. -Kay Young, Flushing, Michigan
Provided by Taste of Home
Categories Snacks
Time 5m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl. In a small bowl, combine the butter, paprika, cumin and red pepper flakes. Pour over popcorn; toss to coat. Sprinkle with Parmesan cheese and toss again.
Nutrition Facts : Calories 204 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 337mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
SPICY POPCORN
Provided by Rachael Ray : Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Combine spices in a small dish and sprinkle the blend over hot corn. Serve.
BERBERE (ETHIOPIAN SPICE)
For those of you who have difficulty locating berbere in your local grocery store, this recipe is a good substitute that is easy to make. Note that it is quite spicy, so use to taste. This spice combination is used in many Ethiopian dishes including doro wat, an Ethiopian chicken dish.
Provided by Twin Cities
Categories World Cuisine Recipes African
Time 10m
Yield 24
Number Of Ingredients 11
Steps:
- Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 4.6 g, Fat 1.2 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 345.2 mg, Sugar 0.7 g
SPICY POPCORN WITH BERBERE
Popcorn is a popular Ethiopian snack. Enjoy it with your favorite berbere spice mix or spiced ghee. Enjoy!
Provided by Daily Inspiration S
Categories Popcorn
Time 10m
Number Of Ingredients 3
Steps:
- 1. You may make a berbere spice mix or purchase it.
- 2. Add in the oil over medium heat. Add in the corn kernels. When kernels begin to pop, shake pan to keep kernels moving as they pop.
- 3. Place popped corn in a large bowl and sprinkle generously with seasoning mix. Toss to cover.
ETHIOPIAN SPICE MIX (BERBERE)
Berbere is a chile and spice blend used to season many Ethiopian dishes. Because authentic berbere can be hard to find, we developed our own recipe. Active time: 15 min Start to finish: 15 min
Categories Quick & Easy Spice Gourmet
Yield Makes about 1 cup
Number Of Ingredients 13
Steps:
- Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.
HOT AND SPICY POPCORN
Adjust peppers to your preferred heat level. Nice adult snack for a change of pace. Recipe from my friend Karin.
Provided by charlie 5
Categories Lunch/Snacks
Time 10m
Yield 1 batch
Number Of Ingredients 7
Steps:
- In a food processor or blender, finely blend the Parmesan, salt, pepper flakes, cumin, and thyme for 3 minutes.
- Prepare popcorn.
- Toss with butter and then sprinkle the cheese mixture evenly over the popcorn and toss to mix.
Nutrition Facts : Calories 1057.7, Fat 89.2, SaturatedFat 55.1, Cholesterol 254, Sodium 3463.3, Carbohydrate 6.9, Fiber 0.3, Sugar 1.5, Protein 58.3
SWEET AND SPICY POPCORN
Provided by Valerie Bertinelli
Categories dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Stir the confectioners' sugar, paprika, salt, garlic powder, cumin and cayenne together in a small bowl. Heat the coconut oil in a very large pot with a lid over medium heat. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat. Add the remaining sugar mixture and continue to shake until well coated. Serve immediately.
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MARCUS SAMUELSSON'S BERBERE SPICE RECIPE | TASTING TABLE
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5/5 (30)Category CondimentsCuisine AfricanTotal Time 15 mins
- In a small skillet, combine the coriander, fenugreek, black peppercorns, cardamom, garlic and allspice over medium heat. Swirling the skillet, toast until fragrant, 4 minutes.
- Remove from the heat and allow the seeds to fully cool, then place in a spice grinder or mortar with the dried onion flakes and chiles de árbol, and grind to a fine powder.
- Transfer the powder to a bowl and whisk in the remaining ingredients until fully incorporated. Use immediately or store in an airtight container in a cool, dark place for up to 6 months.
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- In a medium to large pot with a handle and lid (3-quart or larger), combine the coconut oil and popcorn kernels over medium heat. Put on the lid.
- Once the kernels begin to pop, continue cooking over medium heat, gently shaking the pan (helps prevent popped kernels from burning), until the popping stops.
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- Put 1 tablespoon olive oil, kernels and salt into a large pan. Make sure the kernels are in a single layer.
- Cover the pot and heat it over medium high heat. Wait about 30 seconds until you hear popping sounds. Take it from heat and shake the pan moving it back and forth. Put it back on the heat with its lid slightly ajar. Repeat this two or three times in a minute.
- When the popping slows down, remove the pot from the heat and wait until you hear no sound, about a minute. Make sure the pot is still ajar.
- When there is no popping at all, remove the lid. Drizzle 1 tablespoon olive oil over it, sprinkle cumin and chili powder and stir with a spoon well until all kernels are coated.
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From silkroadrecipes.com
Ratings 7Category Spice BlendCuisine EthiopianTotal Time 12 mins
- In a small skillet dry toast over medium heat the fenugreek, coriander, cumin seeds with the cinnamon stick, cardamom pods, peppercorns, allspice and cloves for 2-3 minutes until fragrant.
- Let toasted spices cool and transfer to spice grinder along with remaining ground spices (cayenne, paprika, garlic, ginger and turmeric powders). Grind until a fine powder.
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5/5 (1)Total Time 35 minsCategory Main Course, Side DishCalories 167 per serving
- In a spice grinder, process toasted spices into a fine powder. Allow to spices to settle a bit before opening the grinder – the powder can be irritating to lungs and nasal passages!.
SPICY POPCORN RECIPE | MYRECIPES
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Servings 8Calories 181 per servingTotal Time 15 mins
- Combine chili powder, paprika and salt in a small bowl. In a large covered pot over medium-high heat, warm oil. Add a few kernels of corn and shake until they pop. Add remaining kernels, cover and cook, shaking pot often, until 4 to 5 seconds lapse between pops. Remove from heat and shake until popping stops. (Time varies depending on how fresh the corn is, what size pot you use and amount of heat. Watch carefully to prevent scorching.)
- Immediately pour popped corn into a large bowl and toss with melted butter. Place spice mixture in a small sieve and sift over buttered popcorn. Toss and serve.
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- Mesir Wat. From Will Frolic for Food. This gluten-free, vegan version of red lentils is yummy and only takes 25 minutes.
- Berbere Beef Stew. A warm, savory beef stew perfect with pita bread! This is a great option for cool Fall or cold Winter nights!
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