Berbere Paste
This spice paste is one of the two backbones of Ethiopian cuisine. Although it may seem reminiscent of curry in its texture and some of its ingredients, its flavor is utterly different and unique. A good berbere paste will make your Ethiopian meal truly memorable, and we’re quite pleased with the following recipe that we have cobbled together from a number of various sources. Before you go about making yours, refresh your memory of how to dry roast and grind spices as related in the Balti garam masala recipe. Once you have accomplished this step, the remainder goes together quite simply. You’ll probably want to let your berbere mature in the refrigerator for a day or two to let all the various flavorings meld. Also, we’d suggest that you consider making a double batch as it will take hardly any additional time. As it will keep for months and months in the refrigerator, having extra berbere on hand makes it possible for you to quickly throw together you next Ethiopian meal. Makes about 2 cups 12 whole cloves Dry roast and grind the first 8 ingredients. Mix well with all remaining ingredients. If you want a hotter berbere, you can double the amount of cayenne. Put into a sealed glass jar and refrigerate. Unless you live in a city with a large Ethiopian population, you’ll need to order your Grains of Paradise and Holy Basil from an on-line vendor. Most of the remaining specialty spices are available at any Indian or Middle Eastern market. Archive |
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