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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes. A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix, and is sometimes made with oil or water to form a paste. Starting with whole spices, the various nuts and seeds and dried red chile peppers, then pan-roasting, grinding, and mixing them will produce the most authentic berbere. However, perfectly satisfactory results can be obtained using already ground or powdered spices. Red wine seems to be a non-Ethiopian addition, but it works well. Yield and prep time is estimated. Ingredients:
1/4 teaspoon ground allspice |
3/4 teaspoon ground cardamom |
1/8 teaspoon ground cinnamon (optional) |
1/8 teaspoon ground cloves |
1/2 teaspoon ground coriander (optional) |
1/2 teaspoon ground cumin (optional) |
1 teaspoon ground fenugreek |
1/4 teaspoon ground nutmeg (optional) |
1/2 teaspoon ground black pepper |
1/4 teaspoon ground turmeric |
4 -6 tablespoons of a combination ground cayenne pepper (red pepper, dried chile peppers, or red pepper flakes) or 4 -6 tablespoons paprika (red pepper, dried chile peppers, or red pepper flakes) |
1 tablespoon salt |
1 teaspoon fresh ginger (peeled and grated) |
2 tablespoons onions (optional) or 2 tablespoons shallots, finely chopped, omit if making dry berbere (optional) |
1 teaspoon garlic, minced, use dried garlic if making dry berbere (optional) |
1/4 cup oil or 1/4 cup water (omit if making dry berbere) or 1/4 cup red wine (omit if making dry berbere) |
Directions:
1. In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
2. Remove from heat and allow to cool.
3. If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
4. Store the berbere powder in a tightly-sealed container.
5. If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
6. Grind together in a blender or with a mortar and pestle.
7. Store the berbere paste in a tightly-sealed container.
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