Directions:
- In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat.
- Do not burn, this should only take a minute or so.
- Set aside to cool.
- Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a small jar of a blender and blend until smooth.
- Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt in the skillet and toast over low heat for a minute or so.
- Stir in the water, 1/4 cup at a time.
- Then stir in the blended mixture.
- Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
- Transfer the berbere to a jar, packing it in tightly.
- Let the paste cook to room temperature, then cover with a film of oil.
- Store in the refrigerator between use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.87 Kcal (485 kJ) | ||
| Calories from fat | 46.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.13g | 8% | |
|---|---|---|---|
| Sodium | 2352.92mg | 98% | |
| Potassium | 888.36mg | 19% | |
| Total Carbs | 22.25g | 7% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 13.62g | 54% | |
| Protein | 5.63g | 11% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 8.1mg | 45% | |
| Calcium | 101.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 105.62 Kcal (442 kJ) | ||
| Calories from fat | 42.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 8% | |
|---|---|---|---|
| Sodium | 2144.84mg | 98% | |
| Potassium | 809.8mg | 19% | |
| Total Carbs | 20.28g | 7% | |
| Sugars | 3.63g | 16% | |
| Dietary Fiber | 12.42g | 54% | |
| Protein | 5.13g | 11% | |
| Vitamin C | 2.5mg | 5% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 7.4mg | 45% | |
| Calcium | 92.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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