Spice Paste (Berbere)

1. 1

   In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat.

2. 2

   Do not burn, this should only take a minute or so.

3. 3

   Set aside to cool.

4. 4

   Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a small jar of a blender and blend until smooth.

5. 5

   Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt in the skillet and toast over low heat for a minute or so.

6. 6

   Stir in the water, 1/4 cup at a time.

7. 7

   Then stir in the blended mixture.

8. 8

   Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.

9. 9

   Transfer the berbere to a jar, packing it in tightly.

10. 10

    Let the paste cook to room temperature, then cover with a film of oil.

11. 11

    Store in the refrigerator between use.

* Per serving · 4 servings · Values may vary.