Berberé (Spicy Red Pepper Paste)
photo by Andi Longmeadow Farm
- Ready In:
- 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
- 2 tablespoons salt
- 3 tablespoons dry red wine
- 2 cups paprika
- 2 tablespoons ground red pepper
- 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 and pestle.
- Combine paprika, 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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This is a magnificent recipe for berbere' ~ I love how all the tastes combine into one heck of a taste sensation. I followed this exactly, using the fenugreek seeds that was on hand from a previous recipe. This is a must try for all, and the spice is not hot, just gives the meat (chicken in my case) a burst of flavor that can't compare. Thx, Annacia! xoxo Made for ZWT7