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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ethiopia Beef Stewed in Red Pepper Paste recipe calls for this blend of spice paste. Ingredients:
1 teaspoon ginger |
1 teaspoon ground cardamom |
1/2 teaspoon ground coriander |
1 teaspoon ground fenugreek |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground allspice |
2 tablespoons finely chopped onions |
1 tablespoon minced garlic |
2 tablespoons salt |
2 cups paprika |
2 tablespoons ground cayenne pepper |
1/2 teaspoon ground black pepper |
1 1/2 cups water |
Directions:
1. In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat.
2. Do not burn, this should only take a minute or so.
3. Set aside to cool.
4. 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.
5. 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.
6. Stir in the water, 1/4 cup at a time.
7. Then stir in the blended mixture.
8. Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
9. Transfer the berbere to a jar, packing it in tightly.
10. Let the paste cook to room temperature, then cover with a film of oil.
11. Store in the refrigerator between use.
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