Berbere
 
10   each dried red chiles
1/2 tsp  coriander seeds
5   each cloves
1   seeds from 6 green cardamom pods
1/4 tsp  ajowan seeds
8   each allspice berries
1/2 tsp  black peppercorns
1/2 tsp  fenugreek seeds
1   a small piece of cinnamon
1/2 tsp  ground ginger
 
Heat a heavy frying pan (without oil) and put in the chilies and other 
whole spices after 2-3 minutes. Dry roast over a medium heat until 
they darken, stirring frequently to prevent burning. Leave the spices 
to cool, then remove and discard the seeds from the chilies and 
crumble the chilies into the mixture. Grind everything, including the 
ginger, to a fine powder, and store in an airtight container for up to 
four months. Most of these spices can be found at an Indian or Middle 
Eastern market; hopefully there is one near you. The best way to grind 
those spices is with a coffee grinder. If you don't have one of those 
handy, using a blender set on "liquify" works pretty well too. I have 
tried grinding a batch of garam masala with a mortar and pestle, and I 
had to give up and resort to a blender because it would have taken me 
hours otherwise. Good luck with your Ethiopian cooking ++ maybe you 
could see fit to post some of those recipes?? :^). Berbere is rather 
like Indian masala ++ a complex blend of spices made 
 
Yield: 3 servings 
 
 
 
 
 
 
(ID: 80044) Mirror: rec.food.recipes: Mon, Nov 25, 2002


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