| Berbere (Ethiopian) |
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Ethiopian Last updated 12/2/2007 9:06:48 PM. Recipe ID 34841. Report a problem with this recipe.
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
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