| 1 |
Many Ethiopian dishes use the seasoning berbere (pronounced bari baray), which is a combination of ground spices, pepper, and salt. To make a Western version of berbere (in the absence of local Ethiopian spices), follow the instrutions below. |
| 2 |
Mix together 1 teaspoon of each of the following ingredients: ground cumin, ground coriander, ground ginger, ground cardamom, ground fenugreek seeds, freshly grated nutmeg, ground cinnamon, ground cloves, and onion powder. |
| 3 |
Toast lightly in a heavy skillet on low heat for 3 to 4 minutes, stirring constantly. |
| 4 |
Add 1/4 teaspoon ground allspice, 1-1/4 cups cayenne pepper, 1/2 cup sweet paprika, 1/4 cup salt, and 2 tablespoons freshly ground black pepper. |
| 5 |
Continue toasting on low heat for approximately 10 minutes, stirring constantly. Remove from the heat and cool. This makes about 1 pound. It will last, in an airtight container, for about 1 year. |
| 6 |
To make a small quantity of a quick equivalent of berbere, use the same cooking method, but the following quantities. |
| 7 |
Mix together 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground dried mint, 6 tablespoons cayenne pepper, and 2 tablespoons sweet paprika. |
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