Berbere (ethiopian)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Berber | 1 | Servings | |
INGREDIENTS
| 1 | t | Ground cardamon |
| 2 | t | Cumin seeds |
| 1/2 | t | Coriander seeds |
| 1/4 | t | Ground cinnamon |
| 1/2 | t | Black peppercorns |
| 1/2 | t | Fenugreek seeds |
| 1 | Onion, coarsely chopped | |
| 4 | Garlic cloves, peeled | |
| 1 | c | Water |
| 14 | Dried hot red chilies, such | |
| as piquins seeds and | ||
| stems | ||
| removed | ||
| 1 | T | Cayenne |
| 2 | T | Paprika |
| 1/2 | t | Ground ginger |
| 1/4 | t | Ground allspice |
| 1/4 | t | Ground nutmeg |
| 1/4 | t | Ground cloves |
| 3 | T | Dry red wine |
| 3 | T | Vegetable oil |
INSTRUCTIONS
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 ½ 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 ½ 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 MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 516
Calories From Fat: 408
Total Fat: 46.4g
Cholesterol: 0mg
Sodium: 37.3mg
Potassium: 720.8mg
Carbohydrates: 26.7g
Fiber: 9.9g
Sugar: 5.3g
Protein: 5.6g