Wat spices

Yield: 1 servings

Measure Ingredient
6 Long peppers
3 tablespoons Black pepper
3 tablespoons Cloves
1 Long nutmeg
1 pinch Turmeric


Roast spices over a low flame. Pound them to break up big pieces.

Place a pinch of turmeric on a grinding stone and grind until a yellow coating of turmeric is spread over the working surface. Grind all the other spices together on the yellow grinding stone. Add to Ethiopian stews towards the end of cooking.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 109 Submitted By DIANE LAZARUS On 02-17-95

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