Berbere Paste
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 3:33pm

Ingredients




1 teaspoon ground ginger
1/2 teaspoon group 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 choped onions
1 tablespoon finely chopped garlic
2 tablespoons salt
3 tablespoons dry red wine
2 cups paprika
2 tablespoons ground hot red pepper
1/2 teaspoon freshly ground black pepper
1 1/2 cups water
2 teaspoons vegetable oil

Preparation

1 In a heavy 2-3 quart saucepan (preferably one with an enameled of non-stick cooking surface), toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over low heat for a minute or so, stirring them constantly until they are heated through. Then remove the pan from the heat and let the spices cool for 5 to 10 minutes. 2 Combine the toasted spices, onions, garlic, 1 tablespoon of the salt and the wine in a jar of an electric blender and blend at high speed until the mixture is a smooth paste. 3 Combine the paprika, red pepper, black pepper and the remaining tablespoon of salt in the saucepan and toast them over low heat for a minute or so, until they are heated through, shaking the pan and stirring the spices constantly. Stir in the water, 1/4 cup at a time, then add the spice-and-wine mixture. Stirring vigorously, cook over the lowest possible heat for 10 to 15 minutes. 4 With a rubber spatula, transfer the bebere to a jar or crock and pack it tightly. Let the paste cool to room temperature, then dribble enough of the oil over the top to make a film at least 1/4-inch thick. Cover with foil or plastic wrap and refrigerate until ready to use. If you replenish the film of oil on top each time you use the bebere, it can be safely kept in the refrigerator for 5-6 months.

About


From "Recipes: African Cooking" by Time-Life Books.