Berbere #2

Category : General

Yield: 1 Servings

Ingredients (Help):
1 ts Ground ginger
1 tb Finely chopped garlic
1/2 ts Ground cardamom
2 tb Salt
1/2 ts Ground coriander
3 tb Dry red wine
1/2 ts Fenugreek seeds
2 c Paprika
1/4 ts Ground nutmeg; preferably
-fresh grated
2 tb Ground hot red pepper
1/8 ts Ground cloves
1/2 ts Ground black pepper
1/8 ts Ground cinnamon
1/8 ts Ground allspice
1 1/2 c Water
2 tb Finely chopped onions
1 -(up to)
2 tb Vegtable oil

From: "h.a.kantrud" kantrud@badlands.nodak.edu

Date: Fri, 28 Jun 1996 08:42:21 +0000
Through the magic of e-mail (and the CH list, of course;-)) i was able to
narrow down just what it is i enjoy about Ethiopian food: "Berbere," the
wicked-good spice that seems to pervade Ethiopian cooking. With the help
of John Porterfield i now have the recipe for it, and have gotten his
permission to repost it here. Thanks again John!

In a heavy 3 quart saucepan(preferably one with an enameled or nonstick
cooking surfac), toast the ginger, cardamom, coriander, fenugreek, nutmeg,
cloves, cinnamon and allspice over low heat for a minute or so, stirring
them constantly until they are heated through. Then remove the pan from the
heat and let the spices coolr for 5 to 10 minutes.

Combine the toasted spices, onions, garlic, 1 tablespoon 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. (To make the paste with a mortar and pestle
or in a blow with the back of a spoon, pound the toasted spices, onions,
garlic and 1 tbls. of the salt together until pulverized. Add the wine and
continue pounding until the mixture is a moist paste.)

Combine the paprika, red pepper, black pepper and the remaining tablespoon
of salt in the saucepan and taost them over low heat for minute or so,
until they are heated through, shaking the pan and stirring the spices
constantly. Stir in the water, 1/4 cup at atime, then add the
spice-and-wine mixture. Stirring vigorously, cook over the lowest possible
heat for 10 to 15 minutes.

With a rubber spatula, transfer, the berber' to a jar or crock, and pack it
in tightly. Let the paste cool to room temperature, then dribble enough
oil over the top to make a film at least 1/4 inch thick.

Cover with foil or plastic wrap and refrigerate until ready to use. If you
replenish the film of oil on top each time you use the berber', it can
safely be kept in the refrigerator for 5 to six months.

@Time Life Books, New York, "Foods of the World" 1970.

Alan this is as close as I can get it. And it tastes like the real thing.
The other part you need, though, is the spiced butter oil receipe. That is
if you want to cook Ethiopian food.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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