Ethiopian Berbere

* Exported from MasterCook *

Ethiopian Berbere

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

Amount Measure Ingredient -- 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.



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