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1993-01-20
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Newsgroups: rec.food.recipes
Distribution: world
From: babs@jfwhome.funhouse.com (Babs Woods)
Date: Wed, 25 Dec 1991 04:19:58 GMT
Subject: MISC: Berbere
References: <klehisINN7o7@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Berbere (Ethiopian Spice mix)
Archive-Name: recipes/misc/berbere
Keywords: recipe misc berbere
Followup-To: rec.food.cooking
Organization: Our Lady of Perpetual Mirth (Pacifica)
Approved: aem@mthvax.cs.miami.edu
In <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?
I have a book called "The Whole Chili Pepper Book", by DeWitt and
Gerlach (which I highly recommend). I have given it to one best friend
and am about to give it to another very good friend, everyone I've
talked about this book to has thought it sounded great, especially on
seeing recipes from it. This only one of many possible recipes for
this paste, but it looks pretty good. It's a closely guarded recipe,
so it's everyone for themselves among Ethiopian women about it. If you
can't make a good Berbere, you might not get married!
Berbere Paste
Heat scale: 9
Yield: 1C
14 dried piquin chilis, stems removed 2T ground cayenne pepper
2T ground paprika 4 whole cardamom pods
2t cumin seeds 1/2t black peppercorns
1/2t fenugreek seeds 1 small onion, coarsely chopped
4 cloves garlic 1C water
1/2t ground ginger 1/4t ground allspice
1/4t ground nutmeg 1/4t ground cloves
3T oil
Toast the cardamom, cumin, peppercorns, and fenugreek in a hot skillet,
shaking constantly, for a couple of minutes, until they start to
crackle and pop. Grind these spices to form a powder. [Use no oil,
also, stop just at this point, as the hot seeds with continue to
toast. Let them cool before you grind them. If you've made the spice
paste for the sauces in any number of Indian recipes you've done this
already.]
Combine the onions, garlic and 1/2C water in a blender and puree until
smooth. Add the chilis and spices and continue to blend. Slowly add
the remaining water and the oil and blend until smooth.
Simmer the sauce for 15 minutes to blend the flavours and to thicken it.
Serving suggestions:
Serve sparingly as a condiment with grilled meats and poultry or
add to soups and stews.