Recipe - Berbere (Ethiopian)

1 teaspoon Ground cardamon
2 teaspoon Cumin seeds
One half teaspoon Coriander seeds
One fourth teaspoon Ground cinnamon
One half teaspoon Black peppercorns
One half teaspoon Fenugreek seeds
1 small Onion; coarsely chopped
4 Garlic cloves; peeled
1 cup Water
14 small Dried hot red chilies; such
as piquins, seeds and stems
removed
1 tablespoon Cayenne
2 tablespoon Paprika
One half teaspoon Ground ginger
One fourth teaspoon Ground allspice
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground cloves
3 tablespoon Dry red wine
3 tablespoon Vegetable oil

Toast the cardamon, cumin, coriander, cinnamon, peppercorns, and fenugreek
seeds in a hot skillet, shaking constantly, for a couple of minutes, until
they start to toast and gain aroma. Grind to a fine powder.

Combine the onion, garlic, and « cup of the water in a food processor or
blender and puree until smooth. Add the roasted spice powder, chilies,
cayenne, paprika, ginger, allspice, nutmeg, and cloves, and continue to
blend. Slowly add the remaining « cup water, wine, and oil, and blend until
smooth.

Serve sparingly as a condiment with grilled beef and poultry or add to
soups and stews. Will keep for a couple of months, refrigerated.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0316182249 pg 181
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 08,
1998