Berbere marinade

1 servings

Ingredients

QuantityIngredient
1smallOnion
2smallsCloves garlic (2 t.)
1Inch piece fresh ginger
2teaspoonsCracked black peppercorns
1teaspoonRed pepper flakes or to taste
1teaspoonCoriander seeds
1teaspoonCardamom seeds
1teaspoonFenugreek seeds, optional
teaspoonGround cinnamon
teaspoonGround cloves
teaspoonGround allspice
1tablespoonSalt or to taste
cupImported paprika
½cupOlive oil

Directions

Source: FOODday, July 9, '91 From: Valerie Whittle The Berberes are a nomadic tribe in northern Africa. Fenugreek is a rectangle-shaped seed with a pleasantly bitter flavor. Look for it in Indian and Middle Eastern grocery stores. I have used this marinade with great success on tuna, pork tenderloin and sirloin steak.

* Juice of 1 lemon (¼ 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 1½ pounds tuna, pork tenderloin and sirloin steak.