Ethiopian Mild Red Chili Pepper Powder (Yeawaze Duket)
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
50
ingredients
- 10 lbs red chili peppers (berbere)
- 3 lbs garlic cloves
- 2 lbs gingerroot
- 1⁄2 cup basil (Sacred, besobla)
- 1⁄2 cup cardamom (korerima)
- 2 tablespoons cloves
- 3 tablespoons cinnamon
- 1 cup shallots or 1 cup red onion
- 1 1⁄2 cups salt
- water (as required)
directions
- Cut the peppers and remove all the seeds; keep the seeds aside.
- Rinse the peppers 3 to 4 times and dry under the sun until crunchy; pound the peppers;
- Peel and chop the onion and ginger and garlic; mix with bishop weed, scared basil; add the spices to the pepper and pound again.
- Add to the spiced pepper one cup of water. Keep it tight in a container for a day.
- The next day, Put the mixture under the sun to completely dry.
- Lightly warm and grind cinnamon, cloves, cardamom and salt.
- Mix all ingredients together and take it to the mill house or grind it with coffee grinder. Keep the Awaze powder in a tight container preferably in fridge.
- The 1/4 cup Bishop weeds (netch azmud is not included in the analysis as it is not known.
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