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Berbere (Ethiopian)

none

1 tablespoon Ground cardamon
2 teaspoons Cumin seeds
1/2 tablespoon Coriander seeds
1/4 tablespoon Ground cinnamon
1/2 tablespoon Black peppercorns
1/2 tablespoon Fenugreek seeds
1 small Onion; coarsely chopped
4 Garlic cloves; peeled
1 cup Water
14 small Dried hot red chilies
such as piquins
seeds and stems removed
1 tablespoon Cayenne
2 tablespoons Paprika
1/2 tablespoon Ground ginger
1/4 tablespoon Ground allspice
1/4 tablespoon Ground nutmeg
1/4 tablespoon Ground cloves
3 tablespoons Dry red wine
3 tablespoons Vegetable oil

Toast the cardamon, cumin, coriander, cinnamon, peppercorns, and fenugreek seeds in a hot skillet, shaking constantly, for a couple of minutes, until they start to toast and gain aroma. Grind to a fine powder. Combine the onion, garlic, and 1/2 cup of the water in a food processor or blender and puree until smooth. Add the roasted spice powder, chilies, cayenne, paprika, ginger, allspice, nutmeg, and cloves, and continue to blend. Slowly add the remaining 1/2 cup water, wine, and oil, and blend until smooth. Serve sparingly as a condiment with grilled beef and poultry or add to soups and stews. Will keep for a couple of months, refrigerated. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181 Posted to the AZstarnet BBQ Mailing List by RockMc@aol.com on Jun 1, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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