Berbere (Ethiopian) Recipe

• 1 tsp Grnd cardamon
• 2 tsp Cumin seeds
• 1/2 tsp Coriander seeds
• 1/4 tsp Grnd cinnamon
• 1/2 tsp Black peppercorns
• 1/2 tsp Fenugreek seeds
• 1 sm Onion, coarsely minced
• 4 x Garlic cloves, peeled
• 1 c. Water
• 14 sm Dry warm red chilies, such as piquins, seeds and stems removed
• 1 Tbsp. Cayenne
• 2 Tbsp. Paprika
• 1/2 tsp Grnd ginger
• 1/4 tsp Grnd allspice
• 1/4 tsp Grnd nutmeg
• 1/4 tsp Grnd cloves
• 3 Tbsp. Dry red wine
• 3 Tbsp. Vegetable oil

1. Toast the cardamon, cumin, coriander, cinnamon, peppercorns, and fenugreek seeds in a warm skillet, shaking constantly, for a couple of min, till they start to toast and gain aroma.
2. Grind to a fine pwdr.
3. Combine the onion, garlic, and c. of the water in a food processor or possibly blender and puree till smooth.
4. Add in the roasted spice pwdr, chilies, cayenne, paprika, ginger, allspice, nutmeg, and cloves, and continue to blend.
5. Slowly add in the remaining c. water, wine, and oil, and blend till smooth.
6. Serve sparingly as a condiment with grilled beef and poultry or possibly add in to soups and stews.
7. Will keep for a couple of months, refrigerated.

cardamon, cumin, coriander seeds, cinnamon, seeds, onion, garlic, water, warm red chilies, cayenne, paprika, ginger, allspice, nutmeg, cloves, red wine, vegetable oil

Taken from cookeatshare.com/recipes/berbere-ethiopian-83556 (may not work)