BERBERE
This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes. A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix, and is sometimes made with oil or water to form a paste. Starting with whole spices, the various nuts and seeds and dried red chile peppers, then pan-roasting, grinding, and mixing them will produce the most authentic berbere. However, perfectly satisfactory results can be obtained using already ground or powdered spices. Red wine seems to be a non-Ethiopian addition, but it works well. Yield and prep time is estimated.
Provided by Chabear01
Categories Sauces
Time 30m
Yield 1/2 cup
Number Of Ingredients 16
Steps:
- In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
- Remove from heat and allow to cool.
- If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
- Store the berbere powder in a tightly-sealed container.
- If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
- Grind together in a blender or with a mortar and pestle.
- Store the berbere paste in a tightly-sealed container.
ERITREAN BERBERE (RED PEPPER SPICE MIXTURE)
This is an easy variation of a staple of Eritrean cooking. This one uses dry spices, whereas the "real deal" is made by drying ,roasting, pounding and grinding. For the ground chili, use dried (preferably a hotter one). It is used in many dishes. Add oil to this to make a paste, called da'lik.
Provided by Outta Here
Categories Ethiopian
Time 15m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients. Mix thoroughly.
- Store mixture in an airtight container.
Nutrition Facts : Calories 361.5, Fat 14.1, SaturatedFat 2.6, Sodium 6080.7, Carbohydrate 68.1, Fiber 36.1, Sugar 7.1, Protein 16.4
BERBERE (ETHIOPIAN HOT PEPPER SEASONING)
This keeps longer on the shelf then most seasonings. This will keep in the refrigerator for 5 or 6 months.
Provided by Dancer
Categories Ethiopian
Time 35m
Yield 1 1/2 cs.
Number Of Ingredients 12
Steps:
- In a heavy saucepan, toast the following ground spices together over a low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice.
- Shake or stir to prevent burning.
- Add the salt, cayenne pepper, paprika and fresh ground black pepper and continue toasting and stirring for 10 to 15 more minutes.
- Cool and store in tightly covered glass jar.
Nutrition Facts : Calories 353.8, Fat 17.7, SaturatedFat 3.4, Sodium 9339.2, Carbohydrate 65, Fiber 34.8, Sugar 11.4, Protein 14.7
BERBERE -- ETHIOPIAN RED PEPPER AND SPICE PASTE
This is a new discovery for me but I was quickly converted when this paste helped me make a wonderfully rich tomato sauce, full of deep flavours. Berbere spice paste has many variations. This is a mild form but you can certainly exchange some of the paprika for more cayenne pepper to make it hot and spicy. When you come to use it, in a tomato sauce for example, roast it for at least 5 minutes in your frying pan or sauce pot, adding water a few drops at a time to keep it from burning. The roasting helps the flavours develop.
Provided by Sackville
Categories Ethiopian
Time 30m
Yield 2 cups
Number Of Ingredients 17
Steps:
- In a heavy frying pan, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over a low heat for a minute or so.
- Stir constantly until they are heated through and then remove from the pan.
- Next you need to combine the toasted spices, onions, garlic, 1 tbsp of the salt and all of the wine together into a smooth paste.
- I prefer to do this in a mortar and pestle but if you have a blender that is good with small quantities that may work too.
- Next mix the paprika, cayenne pepper, black pepper and the rest of the salt in the frying pan and toast them over a low heat.
- Stir in the water 1/4 cup at a time and then add the spice and wine mixture.
- Stir vigorously and cook over the lowest possibly heat, stirring all the time, for an absolute minimum of 5 minutes and up to 10 or even 15 minutes if you can.
- Transfer the spice paste to a jar and pack it in tightly.
- Let the paste cool to room temperature and then cover with enough oil so it makes a film about 1/4 inch thick.
- Cover with plastic wrap and refrigerate until ready to use.
- If you keep it covered with oil, the paste will last in the fridge for 5-6 months.
Nutrition Facts : Calories 425.7, Fat 22.1, SaturatedFat 3.5, Sodium 7061.1, Carbohydrate 67.2, Fiber 40.7, Sugar 12.5, Protein 16.9
BERBERé (SPICY RED PEPPER PASTE)
Make and share this Berberé (Spicy Red Pepper Paste) recipe from Food.com.
Provided by Rita1652
Categories African
Time 25m
Yield 2 1/2 cups, 30 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes.
- Store berberé 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.
Nutrition Facts : Calories 36.7, Fat 2, SaturatedFat 0.3, Sodium 468.6, Carbohydrate 5.3, Fiber 3.3, Sugar 1, Protein 1.3
SPICE PASTE (BERBERE)
Make and share this Spice Paste (Berbere) recipe from Food.com.
Provided by Charlotte J
Categories Ethiopian
Time 40m
Yield 1 batch
Number Of Ingredients 15
Steps:
- In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat.
- Do not burn, this should only take a minute or so.
- Set aside to cool.
- 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.
- 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.
- Stir in the water, 1/4 cup at a time.
- Then stir in the blended mixture.
- Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
- Transfer the berbere to a jar, packing it in tightly.
- Let the paste cook to room temperature, then cover with a film of oil.
- Store in the refrigerator between use.
BERBERE
Make and share this Berbere recipe from Food.com.
Provided by LikeItLoveIt
Categories Ethiopian
Time 7m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
- Remove the pan from the heat and cool for 5 minutes.
- Discard the stems from the chiles.
- In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
- Mix in the remaining ingredients.
- Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.
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