Spice Paste (Berbere)

wtorek, 11 lutego 2014

Spice Paste (Berbere)

Time: 40 mins

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

Directions

  • 1 In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat.
  • 2 Do not burn, this should only take a minute or so.
  • 3 Set aside to cool.
  • 4 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.
  • 5 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.
  • 6 Stir in the water, 1/4 cup at a time.
  • 7 Then stir in the blended mixture.
  • 8 Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
  • 9 Transfer the berbere to a jar, packing it in tightly.
  • 10 Let the paste cook to room temperature, then cover with a film of oil.
  • 11 Store in the refrigerator between use.

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