Ingredients
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1 teaspoon ginger
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1 teaspoon ground cardamom
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1/2 teaspoon ground coriander
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1 teaspoon ground fenugreek
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1/4 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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1/8 teaspoon ground cinnamon
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1/8 teaspoon ground allspice
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1 tablespoon minced garlic
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2 tablespoons salt
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2 cups paprika
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2 tablespoons ground cayenne pepper
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1 1/2 cups water
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2 tablespoons finely chopped onions
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1/2 teaspoon ground black pepper
Instructions
- In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat.
- Do not burn, this should only take a minute or so.
- Set aside to cool.
- 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.
- 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.
- Stir in the water, 1/4 cup at a time.
- Then stir in the blended mixture.
- Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
- Transfer the berbere to a jar, packing it in tightly.
- Let the paste cook to room temperature, then cover with a film of oil.
- Store in the refrigerator between use.