Best Spice Paste Berbere Recipes

Berbere -- Ethiopian Red Pepper and Spice Paste image

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

Spice Paste (Berbere) image

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.