Berbere -- Ethiopian Red Pepper And Spice Paste

Name: Berbere -- Ethiopian Red Pepper And Spice Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon ground ginger, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground coriander, 1/2 teaspoon fenugreek seeds, and more.

Yes, Berbere -- Ethiopian Red Pepper And Spice Paste falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!