Berbere Spice Paste

Berbere Spice Paste

This fiery spice mixture that forms the basis of many Ethiopian and Eritrean recipes. You can use either this paste or the dry spice blend as a rub.

Berbere Spice Paste
This fiery spice mixture that forms the basis of many Ethiopian and Eritrean recipes. You can use either this paste or the dry spice blend as a rub.
Ingredients
  • 1 teaspoon ginger
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground coriander
  • 1 teaspoon ground fenugreek
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • 2 tablespoons finely chopped onions
  • 1 tablespoon minced garlic
  • 2 tablespoons salt
  • 2 cups paprika
  • 2 tablespoons ground cayenne pepper
  • ½ teaspoon ground black pepper
  • 1½ cups water
Instructions
  1. In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat. Do not burn; this should only take a minute or so. Set aside to cool.
  2. 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.
  3. 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. Stir in the water, ¼ cup at a time. Then stir in the blended mixture. Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
  4. Transfer the berbere to a jar, packing it in tightly. Let the paste cook to room temperature, then cover with a film of oil. Store in the refrigerator between use.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: