BERBERé (SPICY RED PEPPER PASTE)

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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

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