Berberé Spicy Red Pepper Paste Food

BERBERE -- ETHIOPIAN RED PEPPER AND SPICE PASTE

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.

SPICE PASTE (BERBERE)

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.

BERBERé (SPICY RED PEPPER PASTE)

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 and pestle.
• Combine paprika, 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.

BERBERE (ETHIOPIAN SPICE)

Steps:

• Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.

ERITREAN BERBERE (RED PEPPER SPICE MIXTURE)

Steps:

• Combine all ingredients. Mix thoroughly.
• Store mixture in an airtight container.

BERBERE SPICED CHICKEN BREASTS

Steps:

• Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast (see Cook's Note for recipe link).
• Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.
• Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.

ETHIOPIAN SPICE MIX (BERBERE)

Steps:

• Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.