Spice Paste (Berbere)
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 ⓘ
Instructions
- 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.
- 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.
- 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, 1/4 cup at a time.
- Then stir in the blended mixture.
- Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
- 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.
Nutrition & Diet Analysis (per serving)
935
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).