Berberé (Ethiopian red pepper spice paste)

This spicy paste is apparently an essential ingredient in making wat, the national dish of Ethiopia. It has a ridiculous number of ingredients and is quite spicy.

1 tsp. whole cumin
1 tsp. red pepper flakes
1/2 tsp. cardamom seeds
1/2 tsp. fenugreek seeds
4 whole peppercorns
3 allspice berries
2 whole cloves
2 New Mexico dried chiles
1 small onion, chopped
2 cloves garlic, minced
1/2 tbsp. paprika
1/2 tbsp. salt
1/2 tsp. ground ginger
1/2 tsp. tumeric
1/2 tsp. cayenne pepper
1/4 tsp. nutmeg
2 oz. vegetable oil (1/4 cup)
1 oz. red wine (1/8 cup)

Toast the whole spices in a sauté pan over medium heat in a dry pan being careful not to burn them.
  berbere2.jpgToast the New Mexico chiles over an open flame until softened but not burned. Remove the seeds then chop. This method is not necessarily the most efficient or the safest:

Grind the spices and chili peppers in a spice grinder and add the remainder of the spices.

Combine the ground spices and the remaining ingredients in the food processor.

Basically it's the same as this recipe, scaled down.

About this Entry

This page contains a single entry by Rick Kasguma published on October 3, 2010 10:48 AM.

Western omelette was the previous entry in this blog.

Niter Kibbeh - Ethiopian spice infused clarified butter is the next entry in this blog.

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