Berbere
 
none 
 
1 tsp  ground ginger
1 Tbsp  finely chopped garlic
1/2 tsp  ground cardamom
2 Tbsp  salt
1/2 tsp  ground coriander
3 Tbsp  dry red wine
1/2 tsp  fenugreek seeds
2 cup  paprika
1/4 tsp  ground nutmeg; preferably fresh grated
2 Tbsp  ground hot red pepper
1/8 tsp  ground cloves
1/2 tsp  ground black pepper
1/8 tsp  ground cinnamon
1/8 tsp  ground allspice
1-1/2 cup  water
2 Tbsp  finely chopped onions (up to)
2 Tbsp  vegetable oil
 
From: "h.a.kantrud" <kant...@badlands.nodak.edu> 
Through the magic of e-mail I was able to narrow down just what it is i 
enjoy about Ethiopian food: "Berbere," the wicked-good spice that 
seems to pervade Ethiopian cooking. With the help of John Porterfield 
I now have the recipe for it, and have gotten his permission to repost 
it here. Thanks again John! 
 
In a heavy 3 quart saucepan(preferably one with an enameled or 
nonstick cooking surface), toast the ginger, cardamom, coriander, 
fenugreek, nutmeg, cloves, cinnamon and allspice over low heat for a 
minute or so, stirring them constantly until they are heated through. 
Then remove the pan from the heat and let the spices cool for 5 to 10 
minutes. 
 
Combine the toasted spices, onions, garlic, 1 tablespoon of the salt 
and the wine in the jar of an electric blender and blend at high speed 
until the mixture is a smooth paste. (To make the paste with a mortar 
and pestle or in a blow with the back of a spoon, pound the toasted 
spices, onions, garlic and 1 Tbsp. of the salt together until 
pulverized. Add the wine and continue pounding until the mixture is a 
moist paste.) 
 
Combine the paprika, red pepper, black pepper and the remaining 
tablespoon of salt in the saucepan and toast them over low heat for 
minute or so, until they are heated through, shaking the pan and 
stirring the spices constantly. Stir in the water, 1/4 cup at a time, 
then add the spice-and-wine mixture. Stirring vigorously, cook over 
the lowest possible heat for 10 to 15 minutes. 
 
With a rubber spatula, transfer, the berbere' to a jar or crock, and 
pack it in tightly. Let the paste cool to room temperature, then 
dribble enough oil over the top to make a film at least 1/4 inch 
thick. 
 
Cover with foil or plastic wrap and refrigerate until ready to use. If 
you replenish the film of oil on top each time you use the berbere', it 
can safely be kept in the refrigerator for 5 to six months. 
Time Life Books, New York, "Foods of the World" 
 
Alan this is as close as I can get it. And it tastes like the real 
thing. The other part you need, though, is the spiced butter oil 
recipe. That is if you want to cook Ethiopian food. 
 
>From the Chile-Heads recipe list. Yield: 1 servings 
 
-- 
Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting. Please send recipes, requests, questions or 
comments to Moderator Patricia Hill at reci...@swcp.com 
Please allow several days for your submission to appear. 
 
 
 
 
 
(ID: 80077) Mirror: rec.food.recipes: Thu, Nov 21, 2002


Recipes by Category
AppetizersBean SaladsBeansBiscuits
BreadsBrowniesBurgersCakes
CasserolesCheeseChickenChili
CobblersCookiesCrockpotDips
DressingsFruit SaladsJamsJellies
MarinadesMoussesMuffinsPancakes
PastaPasta SaladsPastriesPesto
PiesPilafsPizzaPolenta
Potato SaladsPreservesPuddingsRelishes
RiceSaladsSalsasSalmon
SandwichesSaucesSconesSnacks
SoupsSpicesSpreadsStews
StocksStuffingTartsTrifles
VeganVegetarianWaffles


Recipes by Region
AfricanAmishArmenianAustralian
BasqueBelgianBrazilianBritish
BurmeseCajunCanadianCaribbean
ChineseDanishDutchEgyptian
EthiopianFilipinoFinnishFrench
GermanGreekHawaiianHungarian
IndianIndonesianIrishItalian
JapaneseKoreanLebaneseMexican
Middle EasternMoroccanNorwegianPersian
PeruvianPolishPortugueseRussian
ScottishSerbianSingaporeSpanish
SwedishThaiTibetanTurkish
UkrainianVietnameseWelsh
Related Recipes
Berbere
Berbere
Ethiopian Berbere
Berbere Paste
Berbere (Ethiopian Hot Pepper Seasoning)

>> More Related Recipes