barbere
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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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yield
1 cup
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For barbere
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1 tspground cardamom
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2 tspcumin seeds
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1/2 tspcoriander seeds
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1/4 tspground cinnamon
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1/2 tspwhole black peppercorns
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1/2 tspfenugreek seeds
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1 smonion, coarsely chopped
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4 clovegarlic, peeled
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1 cwater
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14 smdried hot red chiles, such as piquins, seeds and stems removed
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1 Tbspcayenne
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2 Tbsppaprika
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1/2 tspground ginger
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1/4 tspground allspice
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14 tspground nutmeg
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1/4 tspground cloves
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3 Tbspdry red wine
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3 Tbspvegetable oil
How To Make barbere
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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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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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3Place the sauce in a saucepan and simmer for 15 minutes to blend the flavors and thicken.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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