Spice Paste (Berbere)

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.