Berbere (ethiopian) Recipe
Yield: 1 CupRecipe by luhu.jp
Ingredients:
1 tsp: Ground cardamon,
2 tsp: Cumin seeds,
1/2 tsp: Coriander seeds,
1/4 tsp: Ground cinnamon,
1/2 tsp: Black peppercorns,
1/2 tsp: Fenugreek seeds,
1 small: Onion, coarsely chopped
4: Garlic cloves, peeled
1 cup: Water,
14 small: Dried hot red chilies such as piquins seeds and stems removed,
1 tbsp: Cayenne,
2 tbsp: Paprika,
1/2 tsp: Ground ginger,
1/4 tsp: Ground allspice,
1/4 tsp: Ground nutmeg,
1/4 tsp: Ground cloves,
3 tbsp: Dry red wine,
3 tbsp: Vegetable oil,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp