Spice Paste (Berbere)

15 ingredients
11 steps

Ingredients

  • 1 teaspoon ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground fenugreek
  • 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 minced garlic
  • 2 tablespoons salt
  • 2 cups paprika
  • 2 tablespoons ground cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups water

Directions

  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.

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