Basic Enchilada Sauce
Doro Wot, Spicy Ethiopian Chicken Stew

Ethiopian Spice Mix Berbere

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

Spice_ingredients

so let's get busy.

First the whole seeds get toasted. I have one of those cute little one egg size skillets.

Toast_the_seeds

Into the Molcajete ready for grinding

Ready_to_grind

Add dried onion flakes and grind away.

Smush_away

Add rest of spices

Add_ground_spices

Mix well

Mix_well

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

spices

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 **

Enjoy

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