Ingredients for Berbere Ethiopian Red Pepper And Spice Paste
- 1 tbsp whole ginger (finely chopped)
- 1 tsp cardamom pods (lightly crushed)
- 1 tbsp coriander seeds
- 1 tsp fenugreek seeds
- ½ tsp ground nutmeg
- 4 whole cloves
- 1 (2 inch) cinnamon stick
- ½ tsp allspice berries
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 tbsp salt
- ¼ cup dry red wine
- 2 tbsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp black pepper
- ¼ cup water
- enough vegetable oil to create a ¼-inch layer
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How to Make Berbere Ethiopian Red Pepper And Spice Paste
- In a heavy frying pan, toast 1 tbsp ginger (finely chopped), 1 tsp cardamom pods (lightly crushed), 1 tbsp coriander seeds, 1 tsp fenugreek seeds, ½ tsp ground nutmeg, 4 cloves, 1 cinnamon stick (2 inches), and ½ tsp allspice berries over low heat for 1-2 minutes, stirring constantly until fragrant.
- Remove the toasted spices from the pan and set aside to cool slightly.
- In a food processor or mortar and pestle, combine the toasted spices, 1 medium onion (chopped), 2 cloves garlic (minced), 1 tbsp salt, and ¼ cup dry red wine. Process until a smooth paste forms.
- In the same frying pan, toast 2 tbsp paprika, 1 tsp cayenne pepper (adjust to taste), and 1 tsp black pepper over low heat for 1-2 minutes, stirring constantly.
- Gradually add ¼ cup water to the toasted peppers and spices, stirring until a paste forms.
- Add the spice and wine mixture to the pan. Stir vigorously and cook over very low heat, stirring constantly, for at least 5 minutes, or up to 15 minutes for a deeper flavor. Add more water, a teaspoon at a time, if needed to prevent burning.
- Transfer the Berbere paste to a clean, airtight jar. Pack it tightly.
- Let the paste cool completely to room temperature.
- Cover the paste with enough oil (vegetable or olive) to create a ¼-inch layer on top.
- Seal the jar with a lid and refrigerate for up to 5-6 months.
Nutrition Information (Approximate per serving)
Sodium
294 g
Sugar
50g
Fat
17g
Carbs
22g
