Berberé Spicy Red Pepper Paste Recipes

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BERBERE (ETHIOPIAN SPICE)



Berbere (Ethiopian Spice) image

For those of you who have difficulty locating berbere in your local grocery store, this recipe is a good substitute that is easy to make. Note that it is quite spicy, so use to taste. This spice combination is used in many Ethiopian dishes including doro wat, an Ethiopian chicken dish.

Provided by Twin Cities

Categories     World Cuisine Recipes     African

Time 10m

Yield 24

Number Of Ingredients 11

1 cup red chili powder
½ cup paprika
1 tablespoon salt
1 teaspoon ground fenugreek
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground cardamom
½ teaspoon garlic powder
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon

Steps:

  • Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.

Nutrition Facts : Calories 25.2 calories, Carbohydrate 4.6 g, Fat 1.2 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 345.2 mg, Sugar 0.7 g

BERBERé (SPICY RED PEPPER PASTE)



Berberé (Spicy Red Pepper Paste) image

Make and share this Berberé (Spicy Red Pepper Paste) recipe from Food.com.

Provided by Rita1652

Categories     African

Time 25m

Yield 2 1/2 cups, 30 serving(s)

Number Of Ingredients 18

1 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/2 teaspoon fenugreek seeds
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1 small onion, minced
2 garlic cloves, minced about 2 teaspoons
2 tablespoons salt
1/4 cup dry red wine
2 cups sweet paprika
1/4 cup hot paprika
1 tablespoon ground red pepper
1/2 teaspoon black pepper
1 1/2 cups water
2 tablespoons vegetable oil

Steps:

  • Toast ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice in a heavy skillet for one to two minutes, stirring constantly. Remove from heat and let spices cool.
  • Combine toasted spices, onion, garlic, 1 tablespoon of salt and the wine in a food processor or blender and process until mixture is a smooth paste. You can also pound mixture together in a large mortar & pestle.
  • Combine paprika`s, red pepper, black pepper and the other tablespoon of salt in the heavy skillet. Toast over low heat one minute, stirring constantly.
  • Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes.
  • Store berberé in a jar or crock. After it has cooled to room temperature, cover with a thin layer of oil. This layer should be replenished after each use to help preserve the spice mixture. Store in refrigerator.

Nutrition Facts : Calories 36.7, Fat 2, SaturatedFat 0.3, Sodium 468.6, Carbohydrate 5.3, Fiber 3.3, Sugar 1, Protein 1.3

BERBERé (SPICY RED PEPPER PASTE)



Berberé (Spicy Red Pepper Paste) image

Make and share this Berberé (Spicy Red Pepper Paste) recipe from Food.com.

Provided by Annacia

Categories     Ethiopian

Time 15m

Yield 2 cups

Number Of Ingredients 14

1 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/2 teaspoon fenugreek seeds
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1 small onion, minced
2 garlic cloves, minced
2 tablespoons salt
3 tablespoons dry red wine
2 cups paprika
2 tablespoons ground red pepper

Steps:

  • Toast ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice in a heavy skillet for one to two minutes, stirring constantly. Remove from heat and let spices cool.
  • Combine toasted spices, onion, garlic, 1 tablespoon of salt and the wine in a food processor or blender and process until mixture is a smooth paste. You can also pound mixture together in a large mortar and pestle.
  • Combine paprika, red pepper, black pepper and the other tablespoon of salt in the heavy skillet. Toast over low heat one minute, stirring constantly.
  • Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes.
  • Store berberé in a jar or crock. After it has cooled to room temperature, cover with a thin layer of oil.
  • This layer should be replenished after each use to help preserve the spice mixture. Store in refrigerator.

Nutrition Facts : Calories 371.2, Fat 15.3, SaturatedFat 2.6, Sodium 7056.3, Carbohydrate 68.6, Fiber 40.8, Sugar 13.6, Protein 17

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