Berbere -- Ethiopian Red Pepper And Spice Paste

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fenugreek seeds
• 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 finely chopped garlic
• 2 tablespoons salt
• 3 tablespoons dry red wine
• 2 cups paprika
• 2 tablespoons cayenne pepper
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 cups water
• 1 -2 tablespoon vegetable oil

Recipe

• 1 in a heavy frying pan, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over a low heat for a minute or so.
• 2 stir constantly until they are heated through and then remove from the pan.
• 3 next you need to combine the toasted spices, onions, garlic, 1 tbsp of the salt and all of the wine together into a smooth paste.
• 4 i prefer to do this in a mortar and pestle but if you have a blender that is good with small quantities that may work too.
• 5 next mix the paprika, cayenne pepper, black pepper and the rest of the salt in the frying pan and toast them over a low heat.
• 6 stir in the water 1/4 cup at a time and then add the spice and wine mixture.
• 7 stir vigorously and cook over the lowest possibly heat, stirring all the time, for an absolute minimum of 5 minutes and up to 10 or even 15 minutes if you can.
• 8 transfer the spice paste to a jar and pack it in tightly.
• 9 let the paste cool to room temperature and then cover with enough oil so it makes a film about 1/4 inch thick.
• 10 cover with plastic wrap and refrigerate until ready to use.
• 11 if you keep it covered with oil, the paste will last in the fridge for 5-6 months.