barbere
Originally used as the sauce for kifto, a fresh raw meat dish, berbere is now both an ingredient and a condiment in Ethiopian cooking. Like harissa, it is essentially a curry paste with an abundance of red chiles. Serve sparingly as a condiment with grilled beef and poultry or add to soups and stews. This paste will keep for a couple of months under refrigeration. From A World of Curries by Dave DeWitt and Arthur Pais.
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prep time
15 Min
cook time
20 Min
method
Stove Top
yield
1 cup
Ingredients
- 1 teaspoon ground cardamom
- 2 teaspoons cumin seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon fenugreek seeds
- 1 small onion, coarsely chopped
- 4 cloves garlic, peeled
- 1 cup water
- 14 small dried hot red chiles, such as piquins, seeds and stems removed
- 1 tablespoon cayenne
- 2 tablespoons paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 14 teaspoons ground nutmeg
- 1/4 teaspoon ground cloves
- 3 tablespoons dry red wine
- 3 tablespoons vegetable oil
How To Make barbere
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Step 1Toast the cardamom, cumin and coriander seeds, 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 these spices to form a powder.
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Step 2Combine the onion, garlic, and 1/2 cup of the water in a food processor or blender and puree until smooth. Add the roasted spice powder, chiles, cayenne, paprika, ginger, allspice, nutmeg, and cloves, and continue to blend. Slowly add the remaining 1/2 cup water, wine, and oil, and blend until smooth.
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Step 3Place the sauce in a saucepan and simmer for 15 minutes to blend the flavors and thicken.
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