Best Berbere Ethiopian Red Pepper And Spice Paste Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICE PASTE (BERBERE)



Spice Paste (Berbere) image

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

1 teaspoon ginger
1 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 teaspoon ground fenugreek
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons finely chopped onions
1 tablespoon minced garlic
2 tablespoons salt
2 cups paprika
2 tablespoons ground cayenne pepper
1/2 teaspoon ground black pepper
1 1/2 cups water

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 -- ETHIOPIAN RED PEPPER AND SPICE PASTE



Berbere -- Ethiopian Red Pepper and Spice Paste image

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

1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon fenugreek seeds
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons finely chopped onions
1 tablespoon finely chopped garlic
2 tablespoons salt
3 tablespoons dry red wine
2 cups paprika
2 tablespoons cayenne pepper
1/2 teaspoon fresh ground black pepper
1 1/2 cups water
1 -2 tablespoon vegetable oil

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 (ETHIOPIAN HOT PEPPER SEASONING)



Berbere (Ethiopian Hot Pepper Seasoning) image

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

1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon allspice
1/2 teaspoon ground coriander
2 tablespoons salt
1/2 teaspoon ground fenugreek
1 1/4 cups cayenne pepper
1/2 teaspoon grated nutmeg
1/2 cup paprika
1/4 teaspoon ground cloves
1 teaspoon fresh ground black pepper

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

BERBERé (SPICY RED PEPPER PASTE)



Berberé (Spicy Red Pepper Paste) image

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

1 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/2 teaspoon fenugreek seeds
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1 small onion, minced
2 garlic cloves, minced
2 tablespoons salt
3 tablespoons dry red wine
2 cups paprika
2 tablespoons ground red pepper

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)



Berberé (Spicy Red Pepper Paste) image

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

1 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/2 teaspoon fenugreek seeds
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1 small onion, minced
2 garlic cloves, minced about 2 teaspoons
2 tablespoons salt
1/4 cup dry red wine
2 cups sweet paprika
1/4 cup hot paprika
1 tablespoon ground red pepper
1/2 teaspoon black pepper
1 1/2 cups water
2 tablespoons vegetable oil

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

ERITREAN BERBERE (RED PEPPER SPICE MIXTURE)



Eritrean Berbere (Red Pepper Spice Mixture) image

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

2 cups ground red chili pepper
5 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground ginger
2 tablespoons ground cloves
2 tablespoons salt
1 tablespoon ground cumin
2 teaspoons ground fenugreek
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
1 teaspoon ground black pepper

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

Related Topics