Recipe: Homemade Berbere (A World of Curries) (Ethiopian)

HOMEMADE BERBERE

1 tablespoon ground cardamom
2 teaspoons cumin seeds
1/2 tablespoon coriander seeds
1/4 tablespoon ground cinnamon
1/2 tablespoon black peppercorns
1/2 tablespoon fenugreek seeds
1 small onion, coarsely chopped
4 garlic cloves, peeled
1 cup water
14 small dried hot red chilies (such as piquins), seeds and stems removed
1 tablespoon cayenne
2 tablespoons paprika
1/2 tablespoon ground ginger
1/4 tablespoon ground allspice
1/4 tablespoon ground nutmeg
1/4 tablespoon ground cloves
3 tablespoons dry red wine
3 tablespoons vegetable oil

Toast the cardamom, cumin, coriander, cinnamon, peppercorns, and fenugreek seeds in a hot skillet, shaking constantly, for a couple of minutes, until they start to toast and gain aroma. Grind to a fine powder.

Combine the onion, garlic, and 1/2 cup of the water in a food processor or blender and puree until smooth. Add the roasted spice powder, chilies, cayenne, paprika, ginger, allspice, nutmeg, and cloves, and continue to blend. Slowly add the remaining 1/2 cup water, wine, and oil, and blend until smooth.

Serve sparingly as a condiment with grilled beef and poultry or add to soups and stews. Will keep for a couple of months, refrigerated.

Source: A World of Curries by Dave DeWitt and Arthur Pais