INGREDIENTS

INSTRUCTIONS

this is a combo of different spices toasted together...... It is great with
chicken, beef, lamb or anything you want to add a little get up a go
to...... I went to an Ethiopian rest last nite and it was great, sat around
the the big food bowl and used a soft bread like to eat with just dip in
with your hands an have fun..... most of the dishes had curry like taste
that was BERBERE ,,,,,, it was not real spicy but gave you a nice glow or
warm feeling...... we had two type of lamb and chicken and a beef ... I
will go back to eat at the community bowl again The place is called "The
Blue Nile" is family owned ,,, they use charcoal fires to cook over and
large plates of steel the food is put into a large flat bowl about 18"
across and about 3" high..... all in different piles..... it was like being
three again and eating pasta with your hands no flat ware is aloud ! ! ! !
here is how to make it:
Here's the pepper seasoning used in Doro Wat. I made the full amount and it
makes a lot. I used whole spices, ground, then toasted. This has a lot of
potential as a basic seasoning. I can easily see it being used in a curry
or other kinds of stews.
In a heavy saucepan, toast the following ground spices together over a low
heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg,
cloves, cinnamon and allspice. Shake or stir to prevent burning. Add the
salt, cayenne pepper, paprika and fresh ground black pepper and continue
toasting and stirring for 10 to 15 more minutes.
Cool and store in tightly covered glass jar. This will keep in the
refrigerator for 5 or 6 months.
Makes 1 1/2 cups.
Posted to bbq-digest by David Amos <amosdr@computech-online.net> on May 31,
1998

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