Recipe of Ethiopian Berbere - Food Recipes

-- MasterCook Extracted --

Ethiopian Berbere

Recipe By : Jill Norman * Web File 4/97
Serving Size : 0
Preparation Time :0:00
Categories : Mixes and Spices Mid-East

Ingredients - Preparation Method:

10 dried red chilies 1/2 tsp coriander seeds 5 cloves seeds from 6 green cardamoms 1/4 tsp ajowan seeds 8 allspice berries 1/2 tsp black peppercorns 1/2 tsp fenugreek seeds a small piece of cinnamon 1/2 tsp ground ginger Berbere is rather like Indian masala- a complex blend of spices made to suit the dish and to the taste of the cook. Chilies, ginger and cloves are the staples; other spices vary, and some are not found outside the region. Berbere is used in traditional Ethiopian stews, called wats, and in coatings for foods to be fried. Heat a heavy frying pan 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 the seeds from the chilies and crumble them. Grind everything, including the ginger, to a fine powder, and store in an airtight container for up to 4 months. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. - - - - - - - - - - - - - - - - - -