Berbere (Ethiopian) Recipe
Servings: 1
Ingredients
- 1 tsp Grnd cardamon
- 2 tsp Cumin seeds
- 1/2 tsp Coriander seeds
- 1/4 tsp Grnd cinnamon
- 1/2 tsp Black peppercorns
- 1/2 tsp Fenugreek seeds
- 1 sm Onion, coarsely minced
- 4 x Garlic cloves, peeled
- 1 c. Water
- 14 sm Dry warm red chilies, such as piquins, seeds and stems removed
- 1 Tbsp. Cayenne
- 2 Tbsp. Paprika
- 1/2 tsp Grnd ginger
- 1/4 tsp Grnd allspice
- 1/4 tsp Grnd nutmeg
- 1/4 tsp Grnd cloves
- 3 Tbsp. Dry red wine
- 3 Tbsp. Vegetable oil
Directions
- Toast the cardamon, cumin, coriander, cinnamon, peppercorns, and fenugreek seeds in a warm skillet, shaking constantly, for a couple of min, till they start to toast and gain aroma. Grind to a fine pwdr.
- Combine the onion, garlic, and c. of the water in a food processor or possibly blender and puree till smooth. Add in the roasted spice pwdr, chilies, cayenne, paprika, ginger, allspice, nutmeg, and cloves, and continue to blend. Slowly add in the remaining c. water, wine, and oil, and blend till smooth.
- Serve sparingly as a condiment with grilled beef and poultry or possibly add in to soups and stews. Will keep for a couple of months, refrigerated.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 887g | |
| Calories 724 | |
| Calories from Fat 407 | 56% |
| Total Fat 46.33g | 58% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 66mg | 3% |
| Potassium 2348mg | 67% |
| Total Carbs 72.27g | 19% |
| Dietary Fiber 17.8g | 59% |
| Sugars 28.79g | 19% |
| Protein 15.08g | 24% |
