The last issue of Saveur Magazine, the best-est ever food magazine, and the only one I subscribe to, has an article on Ethiopian food. In the article is this recipe for the spice blend Berbere, a staple in Ethiopia.
I gathered all the spices together
so let's get busy.
First the whole seeds get toasted. I have one of those cute little one egg size skillets.
Into the Molcajete ready for grinding
Add dried onion flakes and grind away.
Add rest of spices
Recipe for Berbere. I made the Ethiopian spicy chicken stew Doro Wot with this. I'll post that also.
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Ethiopian Spice Mix Berbere
2 teaspoon coriander seeds
1 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
1/4 teaspoon whole allspice
6 white cardamom pods
4 whole cloves
1/2 cup dried onion flakes
5 dried chiles arbol; stemmed and seeded
and broken into small pieces
3 tablespoons paprika
2 teaspoons kosher salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
In a small skillet combine the coriander seeds, fenugreek seeds, peppercorns, allspice, cardamom pods and the cloves. Swirl skillet constantly until fragrant, about 4 minutes. Let cool slightly; transfer to a spice grinder along with the dried onion flakes and grind until fine.
Add the chiles de arbol and grind with the other spices until fine. Transfer the mixture to a bowl and stir in the rest of the spices.
Store in an airtight container for up to 6 mos.
Contributor: Saveur Magazine Issue 110
Yield: 4 cups
** Exported from Now You're Cooking! v5.82 **