An Ethiopean spice mixture that we used in making an African roasted vegetable pizza (add a few table spoons to the dough. No really, to the dough). We've also tried it as a glaze for broiled fich and it was also excellent. Also good in stews.
1 tsp ground ginger
1/2 tsp ground cardamon
1/2 tsp ground coriander
1/2 tsp. fenugreek seeds
1/2 tsp freshly grated nutmeg
a pinch of ground cloves.
1 onion chopped
2 cloves garlic
3 Tbsp red wine
1/2 cup paprika
2 Tbsp cayenne pepper
1/2 cup sunflower or other light oil
salt
In a dry frying pan, toast the ginger, cardamon, ground coriander, fenugreek, nutmeg, and ground cloves over low heat until fragrant. Set aside to cool.
Place toasted spices in bowl of food processor with chopped onion garlic, 1.2 tsp salt and process adding wine to slowly form a paste.
In a saucepan, toast the paprika, cayenne black pepper and 1 1/2 tsp salt, stirring constantly, until fragrant (oh and how beautifully fragrant it will be).
turn off heat and add the onion/spice mixture from the food processor. gradually mix in 1 1/2 cups water.
Place over low heat and cook stirring constantly for 10 to 15 minutes until it thickens.
Transfer to a sterilized jar, allow to cool, cover with oil and store in fridge (for up to 6 mo. if covered with oil).
1 comment:
Also awesome on pan-roasted Papitas. Spray a slight amount of oil into a small skillet, drop in a spoonful of Berbere and enough Nuts ti fill the bottom of the skillet in two layers (in other words, about twice as much as it would take to just cover the bottom of the pan). Add some salt. Bring to medium low heat and toast, tossing the Papitas often to spread around the Berbere and to give even toasting.
Totally savory (or Uomo up the wazoo as Andy J. qould say).
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