Title: Berbere marinade
 Categories: Marinades, Herb/spice, African
      Yield: 1 Servings
 
      1 sm Onion
      2 sm Cloves garlic (2 t.)
      1    Inch piece fresh ginger
      2 ts Cracked black peppercorns
      1 ts Red pepper flakes or to
           -taste
      1 ts Coriander seeds
      1 ts Cardamom seeds
      1 ts Fenugreek seeds, optional
    1/8 ts Ground cinnamon
    1/8 ts Ground cloves
    1/8 ts Ground allspice
      1 tb Salt or to taste
    1/3 c  Imported paprika
    1/2 c  Olive oil
 
  * Juice of 1 lemon (1/4 cup) Finely chop onion. Mince garlic and
  ginger. Place onions, garlic, ginger, peppercorns, red pepper,
  coriander, cardamom, fenugreek, cinnamon, cloves, allspice, salt and
  paprika in dry skillet and cook over medium heat 3 to 4 minutes, or
  until spices are lightly roasted and fragrant. Combine roasted spice
  mixture, olive oil and lemon juice in blender and puree to smooth
  paste. Spread paste on meat and marinate overnight. WARNING: A little
  of this spicy mixture goes a long way! Makes enough marinade for 1
  1/2 pounds tuna, pork tenderloin and sirloin steak.