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Drinks and Coctails Recipes

  Added: Mar 11, 2008  •  Visited (1277)  •  Print version Print this recipe (82)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Berbere Sauce
What You Need:
  • 2 teaspoons cumin seeds
  • 4 whole cloves
  • ½ teaspoon cardamom seeds
  • ½ teaspoon whole black peppercorns
  • ¼ teaspoon whole allspice
  • 1 teaspoon whole fenugreek seeds
  • ½ cup dried onion flakes
  • 3 ounces red New Mexican chilies, stemmed and seeded
  • 3 small dried long hot red chilies, seeded
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly ground nutmeg
  • ¼ teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • ½ cup salad or peanut oil
  • ½ cup dry red wine
  • Cayenne pepper to taste

  • How To Cook:
    1. Mix together the cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds. Place in a small frying pan over medium heat.

    2. Stir constantly until they release their fragrance, about 1 to 2 minutes. Do not burn or discolor the spices. Cool completely.

    3. Combine the toasted spices and all the other ingredients, except the oil and the wine, in a spice grinder or electric coffee grinder and grind fine in batches.

    4. This may take a few minutes. Keep your face away from the machine as it will release a very spicy aroma that may irritate your eyes or throat.

    5. Place the spice blend in a bowl and add the oil and wine. Add cayenne pepper to taste. Stir until thick and store in a closed plastic container in the refrigerator.

    To Make: ¼ cups
    This recipe is also available in:
    Cuisine » Africa » Ethiopia
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Condiments » Wine
    Main Ingredient » Condiments » Oil
    Dish » Sauces & Condiments

     





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