Berbere Paste
 
canning/freezing/drying 
 
14   dried pequin chiles, stems removed
2 Tbsp  ground cayenne
2 Tbsp  ground paprika
4   whole cardamom pods
2 tsp  cumin seeds
1/2 tsp  fenugreek seeds
1 small  onion, coarsely chopped
4 clove  garlic
1 cup  water
1/2 tsp  ground ginger
1/4 tsp  ground allspice
1/4 tsp  ground nutmeg
1/4 tsp  ground cloves
3 Tbsp  oil
 
Berbere is the famous, or should we say, infamous, scorching Ethiopian 
hot sauce, as well as the official language of Ethiopia. This highly 
spiced sauce is used as an ingredient in a number of dishes, a coating 
when drying meats, and as a side dish or condiment. 
Toast the cardamom, cumin, peppercorns and fenugreek in a hot skillet, 
shaking constantly, for a couple of minutes, until they start to 
crackle and pop. Grind these spices to form a fine powder. 
Combine the onions, garlic, and 1/2 cup water in a blender and puree 
until smooth. Add the chiles and the spices and continue to blend. 
Slowly add the remaining water and oil and blend until smooth. 
Simmer the sauce for 15 minutes to blend the flavors and thicken. 
Serve sparingly as a condiment with grilled meats and poultry or add 
to soups and stews. 
 
From: The Whole Chile Pepper Book ISBN 0-316-18223-0 
 
 
 
 
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(ID: 80046) Mirror: rec.food.recipes: Mon, Nov 25, 2002


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