Doro wat spice seasoning

Yield: 1 Servings

Measure Ingredient
1 teaspoon Ground ginger
¼ teaspoon Cinnamon
½ teaspoon Ground cardamom
¼ teaspoon Allspice
½ teaspoon Ground coriander
2 tablespoons Salt
½ teaspoon Ground fenugreek seeds
1¼ cup Cayenne pepper
½ teaspoon Grated nutmeg
½ cup Paprika
¼ teaspoon Ground cloves
1 teaspoon Fresh ground black pepper

this is a combo of different spices toasted together...... It is great with chicken, beef, lamb or anything you want to add a little get up a go to...... I went to an Ethiopian rest last nite and it was great, sat around the the big food bowl and used a soft bread like to eat with just dip in with your hands an have fun..... most of the dishes had curry like taste that was BERBERE ,,,,,, it was not real spicy but gave you a nice glow or warm feeling...... we had two type of lamb and chicken and a beef ... I will go back to eat at the community bowl again The place is called "The Blue Nile" is family owned ,,, they use charcoal fires to cook over and large plates of steel the food is put into a large flat bowl about 18" across and about 3" high..... all in different piles..... it was like being three again and eating pasta with your hands no flat ware is aloud ! ! ! ! here is how to make it:

Here's the pepper seasoning used in Doro Wat. I made the full amount and it makes a lot. I used whole spices, ground, then toasted. This has a lot of potential as a basic seasoning. I can easily see it being used in a curry or other kinds of stews.

In a heavy saucepan, toast the following ground spices together over a low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice. Shake or stir to prevent burning. Add the salt, cayenne pepper, paprika and fresh ground black pepper and continue toasting and stirring for 10 to 15 more minutes.

Cool and store in tightly covered glass jar. This will keep in the refrigerator for 5 or 6 months. Makes 1½ cups.

Posted to bbq-digest by David Amos <amosdr@...> on May 31, 1998

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