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    You are in: Home / Recipes / Spice Paste (Berbere) Recipe
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    Spice Paste (Berbere)

    Spice Paste (Berbere). Photo by Crafty Lady 13

    1/6 Photos of Spice Paste (Berbere)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Charlotte J's Note:

    Ethiopia Beef Stewed in Red Pepper Paste recipe calls for this blend of spice paste.

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    Ingredients:

    Yield:

    batch

    Units: US | Metric

    Directions:

    1. 1
      In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat.
    2. 2
      Do not burn, this should only take a minute or so.
    3. 3
      Set aside to cool.
    4. 4
      Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a small jar of a blender and blend until smooth.
    5. 5
      Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt in the skillet and toast over low heat for a minute or so.
    6. 6
      Stir in the water, 1/4 cup at a time.
    7. 7
      Then stir in the blended mixture.
    8. 8
      Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
    9. 9
      Transfer the berbere to a jar, packing it in tightly.
    10. 10
      Let the paste cook to room temperature, then cover with a film of oil.
    11. 11
      Store in the refrigerator between use.

    Ratings & Reviews:

    • on June 30, 2008

      55

      I halved this recipe. I loved the way the spices smelled as they were being toasted. I followed the recipe as written, except that I didn't have fenugreek. The end result was a nice paste mixture with a kick. A lot of great flavors going on in this wonderful recipe. I will be using this often to add flavors to my soups and sauces. Made for ZWT4.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2008

      55

      I could almost write word for word what mama's kitchen wrote!! Ha! I too made 1/4 the recipe. Good thing I have an expansive spice collection! I made this for Beef Stewed in Red Pepper Paste while visiting Africa with my Babes on the ZWT4.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2008

      55

      Smells divine! Made a 1/4 portion for *ZWT* and now I want more! We are having fun learning all about the cuisine of Africa! Thought I did not like this type of food but I am finding lots of things that are just delicious! I sub'd whole spices here for the coriander and nutmeg as that is what I had. Thanks Charlotte!

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

    Read All Reviews (4)

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    Nutritional Facts for Spice Paste (Berbere)

    Serving Size: 1 (660 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 727.6
     
    Calories from Fat 282
    38%
    Total Fat 31.4 g
    48%
    Saturated Fat 5.2 g
    26%
    Cholesterol 0.0 mg
    0%
    Sodium 14045.4 mg
    585%
    Total Carbohydrate 140.6 g
    46%
    Dietary Fiber 88.6 g
    354%
    Sugars 25.1 g
    100%
    Protein 36.1 g
    72%

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