Name: Ethiopian Berbere
Ingredients: 10 Dried red chiles; 1/2 ts Coriander seeds; 5 Cloves; Seeds from 6 green cardamom; Pods; 1/4 ts Ajowan seeds; 8 Allspice berries; 1/2 ts Black peppercorns; 1/2 ts Fenugreek seeds; 1 sm Piece of cinnamon; 1/2 ts Ground ginger

Gospel doctrine creates a gospel culture. The doctrines of grace create a culture of grace, as Jesus Himself touches us through His truths. Without the doctrines, the culture alone is fragile. Without the culture, the doctrines alone appear pointless. For example: The doctrine of regeneration creates a culture of humility (Ephesians 2:1-9). The doctrine of justification creates a culture of inclusion (Galatians 2:11-16). The doctrine of reconciliation creates a culture of peace (Ephesians 2:14-16). The doctrine of sanctification creates a culture of life (Romans 6:20-23). The doctrine of glorification creates a culture of hope (Romans 5:2). The doctrine of God creates a culture of honesty (1 John 1:5-10). And what could be more basic than that? If we want this culture to thrive, we can’t take doctrinal short cuts. If we want this doctrine to be credible, we can’t disregard the culture. But churches where the doctrine and culture converge bear living witness to the power of Jesus.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Grains	Berber		1	Servings

INGREDIENTS

10		Dried red chiles
1/2	ts	Coriander seeds
5		Cloves
		Seeds from 6 green cardamom
		Pods
1/4	ts	Ajowan seeds
8		Allspice berries
1/2	ts	Black peppercorns
1/2	ts	Fenugreek seeds
1	sm	Piece of cinnamon
1/2	ts	Ground ginger

INSTRUCTIONS

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?? :^).
Recipe By     : PK4KK6
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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