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@@@@@ Now You're Cooking! Export Format 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 ** Exported from Now You're Cooking! v5.57 ** |
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