Recipe by Charlotte J
Ethiopia Beef Stewed in Red Pepper Paste recipe calls for this blend of spice paste.
Top Review by Crafty Lady 13
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.
- 1 teaspoon ginger
- 1 teaspoon ground cardamom
- 1⁄2 teaspoon ground coriander
- 1 teaspoon ground fenugreek
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground allspice
- 2 tablespoons finely chopped onions
- 1 tablespoon minced garlic
- 2 tablespoons salt
- 2 cups paprika
- 2 tablespoons ground cayenne pepper
- 1⁄2 teaspoon ground black pepper
- 1 1⁄2 cups water
Directions See How It's Made
- In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat.
- Do not burn, this should only take a minute or so.
- Set aside to cool.
- 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.
- 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.
- Stir in the water, 1/4 cup at a time.
- Then stir in the blended mixture.
- Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
- Transfer the berbere to a jar, packing it in tightly.
- Let the paste cook to room temperature, then cover with a film of oil.
- Store in the refrigerator between use.