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1993-01-20
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Newsgroups: rec.food.recipes
Distribution: world
From: krp@sirius.csustan.edu (Ken Pergrem)
Date: Wed, 25 Dec 91 08:08:28 GMT
Subject: MISC: Berbere
References: <klehisINN7o7@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Berbere (Ethiopian Spice mix)
Archive-Name: recipes/misc/berbere2
Keywords: recipe misc berbere2
Followup-To: rec.food.cooking
Organization: CSU Stanislaus
Approved: aem@mthvax.cs.miami.edu
In article <klehisINN7o7@mthvax.cs.miami.edu>
johnson@ssvax1.ssd.loral.com (Christopher Johnson) writes:
>Several months back I got some Ethiopian recipes that use a spice mix
>called 'berbere'. How do you make the stuff?
Hi Chris -- you wanted to know how to make Berbere -- this recipe is
from p.92 of Jill Norman's _The Complete Book of Spices_ (Viking
Penguin books 1991, ISBN 0-670-83437-8):
Ethiopian Berbere
Berbere is rather like Indian masala -- a complex blend of spices made
to suit the dish and to the taste of the cook. Chilies, ginger and
cloves are the staples; other spices vary, and some are not found
outside the region. Berbere is used in traditional Ethiopian stews
called wats, and in coatings for foods to be fried.
ingredients:
10 dried red chiles
1/2 tsp coriander seeds
5 cloves
seeds from 6 green cardamom pods
1/4 tsp ajowan seeds
8 allspice berries
1/2 tsp black peppercorns
1/2 tsp fenugreek seeds
a small piece of cinnamon
1/2 tsp ground ginger
method:
Heat a heavy frying pan (without oil) and put in the chilies and other
whole spices after 2-3 minutes. Dry roast over a medium heat until
they darken, stirring frequently to prevent burning. Leave the spices
to cool, then remove and discard the seeds from the chilies and crumble
the chilies into the mixture. Grind everything, including the ginger,
to a fine powder, and store in an airtight container for up to four months.
Most of these spices can be found at an Indian or Middle Eastern
market; hopefully there is one near you. The best way to grind those
spices is with a coffee grinder. If you don't have one of those handy,
using a blender set on "liquify" works pretty well too. I have tried
grinding a batch of garam masala with a mortar and pestle, and I had to
give up and resort to a blender because it would have taken me hours
otherwise. Good luck with your Ethiopian cooking -- maybe you could
see fit to post some of those recipes?? :^).
--Ken
Kenneth R. Pergrem krp@altair.csustan.edu