Name: Berbere
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1/2 cup
Ingredients: 1/4 teaspoon ground allspice; 3/4 teaspoon ground cardamom; 1/8 teaspoon ground cinnamon (optional); 1/8 teaspoon ground cloves; 1/2 teaspoon ground coriander (optional); 1/2 teaspoon ground cumin (optional); 1 teaspoon ground fenugreek; 1/4 teaspoon ground nutmeg (optional); 1/2 teaspoon ground black pepper; 1/4 teaspoon ground turmeric; 4 -6 tablespoons of a combination ground cayenne pepper (red pepper, dried chile peppers, or red pepper flakes) or 4 -6 tablespoons paprika (red pepper, dried chile peppers, or red pepper flakes); 1 tablespoon salt; 1 teaspoon fresh ginger (peeled and grated); 2 tablespoons onions (optional) or 2 tablespoons shallots, finely chopped, omit if making dry berbere (optional); 1 teaspoon garlic, minced, use dried garlic if making dry berbere (optional); 1/4 cup water (omit if making dry berbere) or 1/4 cup red wine (omit if making dry berbere)

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Recipe by Chabear01

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This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes. A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix, and is sometimes made with oil or water to form a paste. Starting with whole spices, the various nuts and seeds and dried red chile peppers, then pan-roasting, grinding, and mixing them will produce the most authentic berbere. However, perfectly satisfactory results can be obtained using already ground or powdered spices. Red wine seems to be a non-Ethiopian addition, but it works well. Yield and prep time is estimated.

Ready In:: 30mins
Yields:
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ingredients

¹⁄₄ teaspoon ground allspice
³⁄₄ teaspoon ground cardamom
¹⁄₈ teaspoon ground cinnamon (optional)
¹⁄₈ teaspoon ground cloves
¹⁄₂ teaspoon ground coriander (optional)
¹⁄₂ teaspoon ground cumin (optional)
1 teaspoon ground fenugreek
¹⁄₄ teaspoon ground nutmeg (optional)
¹⁄₂ teaspoon ground black pepper
¹⁄₄ teaspoon ground turmeric
4 -6 tablespoons of a combination ground cayenne pepper (red pepper, dried chile peppers, or red pepper flakes) or 4 -6 tablespoons paprika (red pepper, dried chile peppers, or red pepper flakes)
1 tablespoon salt
1 teaspoon fresh ginger (peeled and grated)
2 tablespoons onions (optional) or 2 tablespoons shallots, finely chopped, omit if making dry berbere (optional)
1 teaspoon garlic, minced, use dried garlic if making dry berbere (optional)
¹⁄₄ 1/4 cup water (omit if making dry berbere) or 1/4 cup red wine (omit if making dry berbere)

directions

In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
Remove from heat and allow to cool.
If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
Store the berbere powder in a tightly-sealed container.
If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
Grind together in a blender or with a mortar and pestle.
Store the berbere paste in a tightly-sealed container.

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RECIPE MADE WITH LOVE BY

@Chabear01

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@Chabear01

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"This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes. A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix, and is sometimes made with oil or water to form a paste. Starting with whole spices, the various nuts and seeds and dried red chile peppers, then pan-roasting, grinding, and mixing them will produce the most authentic berbere. However, perfectly satisfactory results can be obtained using already ground or powdered spices. Red wine seems to be a non-Ethiopian addition, but it works well. Yield and prep time is estimated."

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review by FDADELKARIM

7/1/2008

I used this spice mix in Recipe #173374. It gave it just the right touch. Thanks

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photo by FDADELKARIM

6/30/2008

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creation by Chabear01

12/13/2006

This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes. A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix, and is sometimes made with oil or water to form a paste. Starting with whole spices, the various nuts and seeds and dried red chile peppers, then pan-roasting, grinding, and mixing them will produce the most authentic berbere. However, perfectly satisfactory results can be obtained using already ground or powdered spices. Red wine seems to be a non-Ethiopian addition, but it works well. Yield and prep time is estimated.