Eritreanberbereredpepperspicemixture Recipes
BERBERE SPICE MIX (ETHIOPIAN)
Here is another version of the distinctive Ethiopian spice mix that flavors many of their dishes. Use it to season grilled fish, poultry or meat during cooking, or sprinkle it on meat or vegetable dishes at the table. I found this recipe in Homemakers magazine.
Provided by Dreamer in Ontario
Categories Ethiopian
Time 5m
Yield 1/3 cup
Number Of Ingredients 10
Steps:
- Combine and whisk together all ingredients.
- Store in airtight container.
Nutrition Facts : Calories 340.7, Fat 16.1, SaturatedFat 3, Sodium 22024.7, Carbohydrate 62, Fiber 39.8, Sugar 8.8, Protein 15.9
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.
BERBERE (ETHIOPIAN SPICE)
For those of you who have difficulty locating berbere in your local grocery store, this recipe is a good substitute that is easy to make. Note that it is quite spicy, so use to taste. This spice combination is used in many Ethiopian dishes including doro wat, an Ethiopian chicken dish.
Provided by Twin Cities
Categories World Cuisine Recipes African
Time 10m
Yield 24
Number Of Ingredients 11
Steps:
- Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 4.6 g, Fat 1.2 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 345.2 mg, Sugar 0.7 g
ETHIOPIAN SPICE MIX (BERBERE)
Berbere is a chile and spice blend used to season many Ethiopian dishes. Because authentic berbere can be hard to find, we developed our own recipe. Active time: 15 min Start to finish: 15 min
Categories Quick & Easy Spice Gourmet
Yield Makes about 1 cup
Number Of Ingredients 13
Steps:
- Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.
BERBERE SPICE BLEND
I love berbere spice, a classic Ethiopian spice blend, but it never occurred to me to make my own. Actually, authentic berbere spice would use whole spice seeds/pods, toasted, and ground. But I usually toast the spices during the cooking process. Berbere is one of the most delicious and versatile spice mixes ever.
Provided by Chef John
Categories World Cuisine Recipes African
Time 32m
Yield 48
Number Of Ingredients 14
Steps:
- Place the ground chilies, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, nutmeg, allspice, and cloves. Gently whisk together until thoroughly mixed.
- Store in an airtight container, preferably glass.
Nutrition Facts : Calories 3.3 calories, Carbohydrate 0.6 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 0.1 g
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 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
BERBERE SPICE MIX
Make and share this Berbere Spice Mix recipe from Food.com.
Provided by sheepdoc
Categories Ethiopian
Time 5m
Yield 3/4 cup
Number Of Ingredients 12
Steps:
- Mix all ingredients together.
- Store in an airtight container.
Nutrition Facts : Calories 380.6, Fat 18.1, SaturatedFat 3.3, Sodium 1446.5, Carbohydrate 69.3, Fiber 45.7, Sugar 10.3, Protein 18
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