Prep 10 mins
Cook 15 mins
Added to my recipe for the African tour 2005.
- 1 teaspoon ground ginger
- 1⁄2 teaspoon cardamom
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon fenugreek seeds
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon clove
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon allspice
- 1 small onion, minced
- 2 garlic cloves, minced about 2 teaspoons
- 2 tablespoons salt
- 1⁄4 cup dry red wine
- 2 cups sweet paprika
- 1⁄4 cup hot paprika
- 1 tablespoon ground red pepper
- 1⁄2 teaspoon black pepper
- 1 1⁄2 cups water
- 2 tablespoons vegetable oil
- Toast ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice in a heavy skillet for one to two minutes, stirring constantly. Remove from heat and let spices cool.
- Combine toasted spices, onion, garlic, 1 tablespoon of salt and the wine in a food processor or blender and process until mixture is a smooth paste. You can also pound mixture together in a large mortar & pestle.
- Combine paprika`s, red pepper, black pepper and the other tablespoon of salt in the heavy skillet. Toast over low heat one minute, stirring constantly.
- Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes.
- Store berberé in a jar or crock. After it has cooled to room temperature, cover with a thin layer of oil. This layer should be replenished after each use to help preserve the spice mixture. Store in refrigerator.
This is a wonderful berbere mix for Ethiopian cooking - Thanks for sharing this recipe. I've used dry berbere mixes before but never made a paste - This will make my Ethiopian cooking so much easier.