Ingredients
-
1
-
1
-
1/2
-
1
-
1/4
-
1/8
-
1/8
-
1/8
-
2
-
1
-
2
-
2
-
2
-
1/2
-
1 1/2
Directions
Spice Paste (Berbere), Ethiopia Beef Stewed in Red Pepper Paste recipe calls for this blend of spice paste , I halved this recipe I loved the way the spices smelled as they were being toasted I followed the recipe as written, except that I didn’t have fenugreek The end result was a nice paste mixture with a kick A lot of great flavors going on in this wonderful recipe I will be using this often to add flavors to my soups and sauces Made for ZWT4
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Steps
|
1
Done
|
In a Cast-Iron Skillet, Toast the Ginger, Cardamom, Coriander, Fenugreek, Nutmeg, Cloves, Cinnamon, and Allspice Over Low Heat. |
|
2
Done
|
Do not Burn, This Should Only Take a Minute or So. |
|
3
Done
|
Set Aside to Cool. |
|
4
Done
|
Combine the Spices, Onions, Garlic, 1 Tablespoon of the Salt, and 3 Tablespoons Water in a Small Jar of a Blender and Blend Until Smooth. |
|
5
Done
|
Combine the Paprika, Cayenne Pepper, Black Pepper, and the Remaining Tablespoon of Salt in the Skillet and Toast Over Low Heat For a Minute or So. |
|
6
Done
|
Stir in the Water, 1/4 Cup at a Time. |
|
7
Done
|
Then Stir in the Blended Mixture. |
|
8
Done
|
Stirring Vigorously, Cook Over the Lowest Possible Heat For 10-15 Minutes. |
|
9
Done
|
Transfer the Berbere to a Jar, Packing It in Tightly. |
|
10
Done
|
Let the Paste Cook to Room Temperature, Then Cover With a Film of Oil. |
|
11
Done
|
Store in the Refrigerator Between Use. |
