This spicy paste is a needed ingredient in Ethiopian recipes. Not only is it spicy hot it also include coriander, cinnamon, cardamom and other spices so it is very flavorful. I got this recipe from Papa Tofu Loves Ethiopian, a vegan and gluten-free zine by Kittee Berns. You can buy it directly from her for $9. I use this spicy paste to make anything taste better! For example, I bought a “black bean mix” from the co-op this week just to try it out. Well, turns out it was really bland.. I added some of this paste and magically had flavorful and slightly spicy beans. Yum!
| Berbere |
Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Ingredients
- 1/3 cup minced red onion
- 1 Tablespoon minced ginger
- 6 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 Tablespoons oil
- 1/4 teaspoon cardamom seeds
- 1/4 teaspoon whole cloves
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 Tablespoon sweet paprika
- 2 Tablespoons cayenne pepper
- 6-7 Tablespoons warm water
Instructions
- In a small skillet over medium heat cook the onion, ginger, garlic and salt in about 1 Tablespoon oil. Cook until onions are soft and golden brown. Transfer to the blender.
- Add the second Tablespoon of oil to the pan. Add cardamom seeds, cloves and fenugreek seeds and cook until fragrant, about 1-2 minutes. Add the rest of the spices and stir constantly for about 30 seconds. Transfer to the blender.
- Grind everything into a smooth puree using as much water as needed to make a smooth mixture. Add the water slowly, by the Tablespoon, so you don’t end up adding too much. Keep in a jar in the fridge. You can also freeze the paste for longer storage.
Notes
Makes about 3/4 cup paste