Berberé (Spicy Red Pepper Paste)

Added to my recipe for the African tour 2005.

• Ready In: 25 mins
• Serves: 30
• Yields: 2 1/2 cups

Ingredients

• 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 about 2 teaspoons
• 2  tablespoons salt
• 1⁄4 cup dry red wine
• 2  cups sweet paprika
• 1⁄4 cup hot paprika
• 1  tablespoon  ground red pepper
• 1⁄2 teaspoon black pepper
• 1 1⁄2 cups water
• 2  tablespoons  vegetable oil

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 & pestle.
3. Combine paprika`s, 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. This layer should be replenished after each use to help preserve the spice mixture. Store in refrigerator.