Ethiopian hot berbere paste

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 12
Servings 0
Time

Ingredients

  • 30
    ml
    red chillies, dry roasted
  • 5
    ml
    black peppercorns, dry roasted
  • 10
    ml
    cumin seeds, dry roasted
  • 1
    onion, grated
  • 2
    garlic cloves, crushed
  • 5
    ml
    ground cardamom
  • 1/4 t ground allspice
  • 5
    ml
    ground cinnamon
  • 1/2 t ground coriander
  • 1/2 t ground ginger
  • 10
    ml
    paprika
  • 45
    ml
    oil
 

Method

10 minutes
 

Blend the chillies, black peppercorns and cumin seeds with the onion, garlic and the ground spices.
Add a little water and blend to a smooth paste.
Place in a pan and cook for 10 minutes over a low heat, then set aside and leave to cool.
Keeps for up to 2 weeks in the fridge.
*To dry roast, scatter the spices in a hot heavy-based frying pan and brown, shaking from time to time.
You'll know they're done when the delicious smell makes you swoon.

 

Read more on: roast  |  fruit
 

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