Berbere

Chabear01's Note:

This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes. A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix, and is sometimes made with oil or water to form a paste. Starting with whole spices, the various nuts and seeds and dried red chile peppers, then pan-roasting, grinding, and mixing them will produce the most authentic berbere. However, perfectly satisfactory results can be obtained using already ground or powdered spices. Red wine seems to be a non-Ethiopian addition, but it works well. Yield and prep time is estimated.

• Total Time: 30 mins
• Prep Time: 25 mins
• Cook Time: 5 mins

Ingredients:

Yield: 0.5 cup

• ¼ teaspoon ground allspice
• ¾ teaspoon ground cardamom
• 1⁄8; teaspoon ground cinnamon (optional)
• 1⁄8; teaspoon ground cloves
• ½ teaspoon ground coriander (optional)
• ½ teaspoon ground cumin (optional)
• 1 teaspoon ground fenugreek
• ¼ teaspoon ground nutmeg (optional)
• ½ teaspoon ground black pepper
• ¼ teaspoon ground turmeric
• 4 -6 tablespoons of a combination ground cayenne pepper (red pepper, dried chile peppers, or red pepper flakes) or 4 -6 tablespoons paprika (red pepper, dried chile peppers, or red pepper flakes)
• 1 tablespoon salt
• 1 teaspoon fresh ginger (peeled and grated)
• 2 tablespoons onions (optional) or 2 tablespoons shallots , finely chopped, omit if making dry berbere (optional)
• 1 teaspoon garlic , minced, use dried garlic if making dry berbere (optional)
• ¼ cup oil or ¼ cup water (omit if making dry berbere) or ¼ cup red wine (omit if making dry berbere)

Directions:

1. In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
2. Remove from heat and allow to cool.
3. If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
4. Store the berbere powder in a tightly-sealed container.
5. If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
6. Grind together in a blender or with a mortar and pestle.
7. Store the berbere paste in a tightly-sealed container.

Reviews

[Nasseh]

I used this spice mix in Recipe #173374. It gave it just the right touch. Thanks