Berbere

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

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 oil or 1/4 cup water (omit if making dry berbere) or 1/4 cup red wine (omit if making dry berbere)

Recipe

• 1 in a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
• 2 remove from heat and allow to cool.
• 3 if making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
• 4 store the berbere powder in a tightly-sealed container.
• 5 if making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
• 6 grind together in a blender or with a mortar and pestle.
• 7 store the berbere paste in a tightly-sealed container.