Ethiopian hot berbere paste

Name: Ethiopian hot berbere paste
Cook time: 10 min
Total time: 10 min
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 30.00 ml red chilli dry roasted; 5.00 ml freshly ground black pepper; 10.00 ml cumin toasted; 1.00 onion grated; 2.00 garlic cloves, crushed; 5.00 ml cardamom ground; 0.00 allspice ground; 5.00 ml cinnamon ground; 0.00 coriander ground; 0.00 ginger ground; 10.00 ml paprika; 45.00 ml oil

0 serving Cooking: 10 mins

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By Food24 November 03 2009

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Ingredients (12)

30.00 ml	red chilli — dry roasted
5.00 ml	freshly ground black pepper
10.00 ml	cumin — toasted
1.00	onion — grated
2.00	garlic — cloves, crushed
5.00 ml	cardamom — ground
0.00	allspice — ground
5.00 ml	cinnamon — ground
0.00	coriander — ground
0.00	ginger — ground
10.00 ml	paprika
45.00 ml	oil

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Method:

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.