Berbere -- Ethiopian Red Pepper And Spice Paste Recipe

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.

No additional tips available.

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

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.

Berbere -- Ethiopian Red Pepper And Spice Paste

How did you like this recipe?

Frequently Asked Questions