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Berberé (Spicy Red Pepper Paste)

Added to my recipe for the African tour 2005.

Ready In:
25mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • 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.
  • 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.
  • Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes.
  • 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.
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RECIPE MADE WITH LOVE BY

@Rita1652
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@Rita1652
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"Added to my recipe for the African tour 2005."
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  1. Whats Cooking
    This is a wonderful berbere mix for Ethiopian cooking - Thanks for sharing this recipe. I've used dry berbere mixes before but never made a paste - This will make my Ethiopian cooking so much easier.
    Reply
  2. Rita1652
    Added to my recipe for the African tour 2005.
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