Berbere

(Spice Paste)

Recipe origin: Ethiopia

Ingredients

• 1 teaspoon ground ginger
• ½ teaspoon ground cardamom
• ½ teaspoon ground coriander
• ½ teaspoon fenugreek seeds
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon ground allspice
• 2 Tablespoons onion, finely chopped
• 1 Tablespoon garlic, finely chopped
• 2 Tablespoons salt
• 3 Tablespoons red wine vinegar
• 2 cups paprika
• 1 to 2 Tablespoons red pepper flakes (use larger quantity to make a hotter paste)
• ½ teaspoon black pepper
• 1½ cups water
• 2 Tablespoons vegetable oil

Procedure

1. Measure the ginger, cardamom, coriander, fenugreek seeds, nutmeg, cloves, cinnamon, and allspice into a large frying pan.
2. Toast the spices over medium-high heat for 1 minute, shaking the pan or stirring with a wooden spoon constantly.
3. Let cool for 10 minutes.
4. Put the spices, onions, garlic, salt, and vinegar in a blender and mix at high speed until the spices form a paste.
5. Toast the paprika, red pepper flakes, and black pepper in the large frying pan for 1 minute, stirring constantly.
6. Add the water slowly to the pan, then add the vegetable oil.
7. Put the blender mixture into the pan as well, and cook everything together for 15 minutes stirring constantly.
8. Place the paste in a jar and refrigerate.

Makes 2 cups.

An Ethiopian spice blend containing garlic, red pepper, cardamom, coriander, fenugreek and various other spices. It's often used in stews and soups.

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