Ingredients
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
1/8
-
1/8
-
1/8
-
1
-
2
-
2
-
1/4
-
2
-
1/4
-
1
Directions
Berber (Spicy Red Pepper Paste), Added to my recipe for the African tour 2005 , 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 , Added to my recipe for the African tour 2005
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Stir Water Into Skillet Slowly. Add the Spice Paste. Cook, Stirring Vigorously, Over Low Heat For About 10 Minutes. |
|
5
Done
|
Store Berber 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. |
