Title: Berbere (ethiopian)
 Categories: None
      Yield: 1 Servings
 
      1 ts Ground cardamon
      2 ts Cumin seeds
    1/2 ts Coriander seeds
    1/4 ts Ground cinnamon
    1/2 ts Black peppercorns
    1/2 ts Fenugreek seeds
      1 sm Onion; coarsely chopped
      4    Garlic cloves; peeled
      1 c  Water
     14 sm Dried hot red chilies; such
           -as piquins, seeds and stems
           -removed
      1 tb Cayenne
      2 tb Paprika
    1/2 ts Ground ginger
    1/4 ts Ground allspice
    1/4 ts Ground nutmeg
    1/4 ts Ground cloves
      3 tb Dry red wine
      3 tb Vegetable oil
 
  Toast the cardamon, cumin, coriander, cinnamon, peppercorns, and
  fenugreek seeds in a hot skillet, shaking constantly, for a couple of
  minutes, until they start to toast and gain aroma. Grind to a fine
  powder.
  
  Combine the onion, garlic, and « cup of the water in a food processor
  or blender and puree until smooth. Add the roasted spice powder,
  chilies, cayenne, paprika, ginger, allspice, nutmeg, and cloves, and
  continue to blend. Slowly add the remaining « cup water, wine, and
  oil, and blend until smooth.
  
  Serve sparingly as a condiment with grilled beef and poultry or add to
  soups and stews. Will keep for a couple of months, refrigerated.
  
  A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9
  pg 181