Berbere (ethiopian)

Yield: 1 cup

Measure Ingredient
1 teaspoon Ground cardamon
2 teaspoons Cumin seeds
½ teaspoon Coriander seeds
¼ teaspoon Ground cinnamon
½ teaspoon Black peppercorns
½ teaspoon Fenugreek seeds
1 small Onion; coarsely chopped
4 \N Garlic cloves; peeled
1 cup Water
14 smalls Dried hot red chilies such as piquins seeds and stems removed
1 tablespoon Cayenne
2 tablespoons Paprika
½ teaspoon Ground ginger
¼ teaspoon Ground allspice
¼ teaspoon Ground nutmeg
¼ teaspoon Ground cloves
3 tablespoons Dry red wine
3 tablespoons 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 Submitted By DIANE LAZARUS On 01-25-95

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