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  Berbere (Ethiopian)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 159
Ingredients:
1 tsp Ground cardamon
2 tsp Cumin seeds
1/2 tsp Coriander seeds
1/4 tsp Ground cinnamon
1/2 tsp Black peppercorns
1/2 tsp Fenugreek seeds
1 small Onion, coarsely chopped
4 Garlic cloves, peeled
1 cup Water
14 small Dried hot red chilies such as piquins seeds and stems removed
1 tbsp Cayenne
2 tbsp Paprika
1/2 tsp Ground ginger
1/4 tsp Ground allspice
1/4 tsp Ground nutmeg
1/4 tsp Ground cloves
3 tbsp Dry red wine
3 tbsp 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 « 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 « 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
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