Name: Berbere Paste
Ingredients: 14 Dried Piquin Chiles, Stems Removed; 2 tb Ground Cayenne; 2 tb Ground Paprika; 4 Whole Cardamom Pods; 2 ts Cumin Seeds; 1/2 ts Fenugreek Seeds; 1 sm Onion, Coarsely Chopped; 4 Cloves Garlic; 1 c Water; 1/2 ts Ground Ginger; 1/4 ts Ground Allspice; 1/4 ts Ground Nutmeg; 1/4 ts Ground Cloves; 3 tb Oil

The highest science, the loftiest speculation, the mightiest philosophy, which can ever engage the attention of a child of God, is the name, the nature, the person, the work, the doings, and the existence of the great God whom he calls his Father. There is something exceedingly improving to the mind in a contemplation of the Divinity. It is a subject so vast, that all our thoughts are lost in its immensity; so deep, that our pride is drowned in its infinity. Other subjects we can compass and grapple with; in them we feel a kind of self-content, and go our way with the thought, “Behold I am wise.” But when we come to this master science, finding that our plumb line cannot sound its depth, and that our eagle eye cannot see its height, we turn away with the thought… “I am but of yesterday, and know nothing.” No subject of contemplation will tend to humble the mind, than thoughts of God.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains	Berber	Condiments, Ethnic	1	Servings

INGREDIENTS

14		Dried Piquin Chiles, Stems Removed
2	tb	Ground Cayenne
2	tb	Ground Paprika
4		Whole Cardamom Pods
2	ts	Cumin Seeds
1/2	ts	Fenugreek Seeds
1	sm	Onion, Coarsely Chopped
4		Cloves Garlic
1	c	Water
1/2	ts	Ground Ginger
1/4	ts	Ground Allspice
1/4	ts	Ground Nutmeg
1/4	ts	Ground Cloves
3	tb	Oil

INSTRUCTIONS

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 annd 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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