berbere (red-pepper & spice paste)

Categories
Condiments
Ethiopia
Yield
1 Servings
MeasureIngredient
  To make about 2 cups.
1 teaspoon Ground ginger
½ teaspoon Ground cardamom
½ teaspoon Ground coriander
½ teaspoon Fenugreek seeds
¼ teaspoon Ground nutmeg, preferably freshly grated
⅛ teaspoon Ground cloves
⅛ teaspoon Ground cinnamon
⅛ teaspoon Ground allspice
2 tablespoons Finely chopped onions
1 tablespoon Finely chopped garlic
2 tablespoons Salt
3 tablespoons Dry red wine
2 cups Paprika
2 tablespoons Ground hot red pepper
½ teaspoon Freshly ground black pepper
1½ cup Water
1 each To 2 tablespoons vegetable oil

In a heavy 2 to 3 quart saucepan (preferably one with an enamelled or non-stick surface), toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over low heat for a minute or so, stirring them constantly until they are heated through. Then remove the pan from the heat and let the spices cool for 5 to 10 minutes. Combine the toasted spices, onions, garlic, 1 tablespoon of the salt and the wine in the jar of an electric blender and blend at high speed until the mixture is a smooth paste. Combine the paprika, red pepper, black pepper and the remaining tablespoon of the salt in the saucepan and toast them over low heat for a minute or so, until they are heated through, shaking the pan and stirring the spices constantly. Stir in the water, ¼ cup at a time, then add the spice and wine mixture. Stirring vigorously, cook over lowest possible heat for 10 to 15 minutes. With a rubber spatula, transfer the berbere to a jar or crock, and pack it in tightly. Let the paste cool to room temperature, then dribble enough oil over the top to make a film at least ¼ inch thick. Cover with foil or plastic wrap and refrigerate until ready to use. If you replenish the film of oil on top each time you use the berbere, it can safely be kept in the refrigerator for 5 or 6 months. Berbere (Red-Pepper and Spice Paste)

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