Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Berberé (Spicy Red Pepper Paste) Recipe
    Lost? Site Map

    Berberé (Spicy Red Pepper Paste)

    1/1 Photo of Berberé (Spicy Red Pepper Paste)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Annacia's Note:

    An Ethiopian seasoning that is used on meats and fowl. Can also be used with vegetable dishes.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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 and pestle.
    3. 3
      Combine paprika, red pepper, black pepper and the other tablespoon of salt in the heavy skillet. Toast over low heat one minute, stirring constantly.
    4. 4
      Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes.
    5. 5
      Store berberé in a jar or crock. After it has cooled to room temperature, cover with a thin layer of oil.
    6. 6
      This layer should be replenished after each use to help preserve the spice mixture. Store in refrigerator.

    Ratings & Reviews:

    • on June 04, 2011

      55

      This is a magnificent recipe for berbere' ~ I love how all the tastes combine into one heck of a taste sensation. I followed this exactly, using the fenugreek seeds that was on hand from a previous recipe. This is a must try for all, and the spice is not hot, just gives the meat (chicken in my case) a burst of flavor that can't compare. Thx, Annacia! xoxo Made for ZWT7

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Berberé (Spicy Red Pepper Paste)

    Serving Size: 1 (391 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 371.1
     
    Calories from Fat 137
    37%
    Total Fat 15.2 g
    23%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 7056.2 mg
    294%
    Total Carbohydrate 68.5 g
    22%
    Dietary Fiber 40.7 g
    163%
    Sugars 13.5 g
    54%
    Protein 17.0 g
    34%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes