Spice Paste (Berbere)

Name: Spice Paste (Berbere)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 batch
Ingredients: 1 teaspoon ginger; 1 teaspoon ground cardamom; 1/2 teaspoon ground coriander; 1 teaspoon ground fenugreek; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 2 tablespoons finely chopped onions; 1 tablespoon minced garlic; 2 tablespoons salt; 2 cups paprika; 2 tablespoons ground cayenne pepper; 1/2 teaspoon ground black pepper; 1 1/2 cups water

Submitted by Charlotte J

"Ethiopia Beef Stewed in Red Pepper Paste recipe calls for this blend of spice paste."

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photo by Crafty Lady 13

Ready In:: 40mins
Ingredients:: 15
Yields:: 1 batch

ingredients

1 teaspoon ginger
1 teaspoon ground cardamom
¹⁄₂ teaspoon ground coriander
1 teaspoon ground fenugreek
¹⁄₄ teaspoon ground nutmeg
¹⁄₈ teaspoon ground cloves
¹⁄₈ teaspoon ground cinnamon
¹⁄₈ teaspoon ground allspice
2 tablespoons finely chopped onions
1 tablespoon minced garlic
2 tablespoons salt
2 cups paprika
2 tablespoons ground cayenne pepper
¹⁄₂ teaspoon ground black pepper
1 ¹⁄₂ cups water

directions

In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat.
Do not burn, this should only take a minute or so.
Set aside to cool.
Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a small jar of a blender and blend until smooth.
Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt in the skillet and toast over low heat for a minute or so.
Stir in the water, 1/4 cup at a time.
Then stir in the blended mixture.
Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
Transfer the berbere to a jar, packing it in tightly.
Let the paste cook to room temperature, then cover with a film of oil.
Store in the refrigerator between use.

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Reviews

I halved this recipe. I loved the way the spices smelled as they were being toasted. I followed the recipe as written, except that I didn't have fenugreek. The end result was a nice paste mixture with a kick. A lot of great flavors going on in this wonderful recipe. I will be using this often to add flavors to my soups and sauces. Made for ZWT4.

Crafty Lady 13
I could almost write word for word what mama's kitchen wrote!! Ha! I too made 1/4 the recipe. Good thing I have an expansive spice collection! I made this for Recipe #173374 while visiting Africa with my Babes on the ZWT4.

sassafrasnanc
Smells divine! Made a 1/4 portion for *ZWT* and now I want more! We are having fun learning all about the cuisine of Africa! Thought I did not like this type of food but I am finding lots of things that are just delicious! I sub'd whole spices here for the coriander and nutmeg as that is what I had. Thanks Charlotte!

Mamas Kitchen Hope
I cut recipe to a small amount for Recipe #211007 and it was a yummy addition to the pizza. Thank you Charlotte J - *Made for Zaar World Tour 4*

Chef floWer