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
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
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
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.
BERBERé (SPICY RED PEPPER PASTE)
Make and share this Berberé (Spicy Red Pepper Paste) recipe from Food.com.
Provided by Annacia
Categories Ethiopian
Time 15m
Yield 2 cups
Number Of Ingredients 14
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.
Nutrition Facts : Calories 371.2, Fat 15.3, SaturatedFat 2.6, Sodium 7056.3, Carbohydrate 68.6, Fiber 40.8, Sugar 13.6, Protein 17
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
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