Spicy Popcorn With Berbere Recipes

Steps:

• Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Combine spices in a small dish and sprinkle the blend over hot corn. Serve.

Steps:

• Stir the confectioners' sugar, paprika, salt, garlic powder, cumin and cayenne together in a small bowl. Heat the coconut oil in a very large pot with a lid over medium heat. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat. Add the remaining sugar mixture and continue to shake until well coated. Serve immediately.

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.

Steps:

• Place popcorn in a large bowl. In a small bowl, combine the butter, paprika, cumin and red pepper flakes. Pour over popcorn; toss to coat. Sprinkle with Parmesan cheese and toss again.

Steps:

• In a food processor or blender, finely blend the Parmesan, salt, pepper flakes, cumin, and thyme for 3 minutes.
• Prepare popcorn.
• Toss with butter and then sprinkle the cheese mixture evenly over the popcorn and toss to mix.

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.

Steps:

• In a medium bowl, combine the paprika, salt, cayenne, fenugreek, ginger, onion powder, cardamom, nutmeg, garlic powder, cloves cinnamon, and allspice. Mix well.
• Save two tablespoons of spice mix. Set aside.
• Add the chicken drumettes to the bowl with the spice mixture and toss to coat evenly. Marinate in the fridge at least 30 minutes, up to overnight.
• In a small bowl, combine the flour, baking powder, and cornstarch. Sprinkle the flour mixture over the marinated chicken. Toss them until well-coated.
• Preheat the oven to 425˚F (220˚C).
• Place the chicken on a wire rack set over a parchment paper-lined baking sheet. Bake them for 30-40 minutes or chicken is slightly browned.
• In a small saucepan, melt the butter. Once the butter is melted, add the reserved 2 tablespoons spice mix and stir to combine.
• Drizzle the spice butter mixture over the drumettes.
• Enjoy!