Berberé (Spicy Red Pepper Paste)

Annacia's Note:

An Ethiopian seasoning that is used on meats and fowl.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 cups

• 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
• 2 tablespoons salt
• 3 tablespoons dry red wine
• 2 cups paprika
• 2 tablespoons ground red pepper

Directions:

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. 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. 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. Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes.
5. Store berberé in a jar or crock. After it has cooled to room temperature, cover with a thin layer of oil.
6. This layer should be replenished after each use to help preserve the spice mixture. Store in refrigerator.

Reviews

[Andi of Longmeadow Farm]

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