Narrow down just what it is i enjoy about Ethiopian food: "Berbere," the wicked-good spice that seems to pervade Ethiopian cooking. With the help of John Porterfield i now have the recipe for it, and have gotten his
In a heavy 3 quart saucepan(preferably one with an enameled or nonstick cooking surfac), toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over low heat for a minute or so, stirring them constantly until they are heated through. Then remove the pan from the heat and let the spices coolr for 5 to 10 minutes.
Combine the toasted spices, onions, garlic, 1 tablespoon of the salt and the wine in the jar of an electric blender and blend at high speed until the mixture is a smooth paste. (To make the paste with a mortar and pestle or in a blow with the back of a spoon, pound the toasted spices, onions, garlic and 1 tbls. of the salt together until pulverized. Add the wine and continue pounding until the mixture is a moist paste.)
Combine the paprika, red pepper, black pepper and the remaining tablespoon of salt in the saucepan and taost them over low heat for minute or so, until they are heated through, shaking the pan and stirring the spices constantly. Stir in the water, 1/4 cup at atime, then add the spice-and-wine mixture. Stirring vigorously, cook over the lowest possible heat for 10 to 15 minutes.
With a rubber spatula, transfer, the berber' to a jar or crock, and pack it in tightly. Let the paste cool to room temperature, then dribble enough oil over the top to make a film at least 1/4 inch thick.
Cover with foil or plastic wrap and refrigerate until ready to use. If you replenish the film of oil on top each time you use the berber', it can safely be kept in the refrigerator for 5 to six months.
Alan this is as close as I can get it. And it tastes like the real thing.
The other part you need, though, is the spiced butter oil receipe. That is if you want to cook Ethiopian food.
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