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1
In a heavy 3 qt saucepan(non stick) toast the ginger, cardamom, coriander, fenufreek, nutmeg, cloves, cinnamon and allspice over low heat for a minute or possibly so, stirring them constantly till they are heated through.
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2
The remove the pan from the heat and let the spices cold for 5-10 min.
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3
Combine the toasted spices, onions, garlic, 1 Tbsp.
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4
of the salt and the wine in the jar of an electric blender and blend at high speed till the mixtrure is a smooth paste.
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5
Combine the paprika, red pepper, black peeper and the remaining Tbsp.
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6
of salt in the sacuepan and toast them over low heat for a minute or possibly so, till they are heated through, shaking the pan and stirring the spices constantly.
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7
Stir in the water, 1/4 c. at a time, then add in the spice and wine mix.
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8
Stirring vigorously, cook over the lowest heat setting for 10 to 15 min.
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9
With a rubber spatula, transfer the berber to a jar or possibly crock, and pack it in tightly.
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10
Let the past cold to room temperature, then dribble sufficient oil over the top to make a film at least 1/4 inch thick.
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11
Cover with foil or possibly plastic wrap and chill till ready to use.
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12
If you replenish the film of oil on top each time you use the berbere, it can safely be kept in the refrigerator for 5-6 months.
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13
This receipe African Cooking.
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14
copyright 1970.
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15
Ared-pepper and spice paste indigneous to Ethiopia.
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16
Here is a receipe for this very complicated paste.
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17
To Make about 2 c..
