ETHIOPIAN MILD RED CHILI PEPPER POWDER (YEAWAZE DUKET)
Make and share this Ethiopian Mild Red Chili Pepper Powder (Yeawaze Duket) recipe from Food.com.
Provided by yewoinfamilycooking
Categories Peppers
Time 2h
Yield 50 serving(s)
Number Of Ingredients 10
Steps:
- Cut the peppers and remove all the seeds; keep the seeds aside.
- Rinse the peppers 3 to 4 times and dry under the sun until crunchy; pound the peppers;
- Peel and chop the onion and ginger and garlic; mix with bishop weed, scared basil; add the spices to the pepper and pound again.
- Add to the spiced pepper one cup of water. Keep it tight in a container for a day.
- The next day, Put the mixture under the sun to completely dry.
- Lightly warm and grind cinnamon, cloves, cardamom and salt.
- Mix all ingredients together and take it to the mill house or grind it with coffee grinder. Keep the Awaze powder in a tight container preferably in fridge.
- The 1/4 cup Bishop weeds (netch azmud is not included in the analysis as it is not known.
Nutrition Facts : Calories 98.8, Fat 0.8, SaturatedFat 0.1, Sodium 3411.7, Carbohydrate 21.9, Fiber 2.9, Sugar 5.4, Protein 4
BERBERE -- ETHIOPIAN RED PEPPER AND SPICE PASTE
This is a new discovery for me but I was quickly converted when this paste helped me make a wonderfully rich tomato sauce, full of deep flavours. Berbere spice paste has many variations. This is a mild form but you can certainly exchange some of the paprika for more cayenne pepper to make it hot and spicy. When you come to use it, in a tomato sauce for example, roast it for at least 5 minutes in your frying pan or sauce pot, adding water a few drops at a time to keep it from burning. The roasting helps the flavours develop.
Provided by Sackville
Categories Ethiopian
Time 30m
Yield 2 cups
Number Of Ingredients 17
Steps:
- In a heavy frying pan, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over a low heat for a minute or so.
- Stir constantly until they are heated through and then remove from the pan.
- Next you need to combine the toasted spices, onions, garlic, 1 tbsp of the salt and all of the wine together into a smooth paste.
- I prefer to do this in a mortar and pestle but if you have a blender that is good with small quantities that may work too.
- Next mix the paprika, cayenne pepper, black pepper and the rest of the salt in the frying pan and toast them over a low heat.
- Stir in the water 1/4 cup at a time and then add the spice and wine mixture.
- Stir vigorously and cook over the lowest possibly heat, stirring all the time, for an absolute minimum of 5 minutes and up to 10 or even 15 minutes if you can.
- Transfer the spice paste to a jar and pack it in tightly.
- Let the paste cool to room temperature and then cover with enough oil so it makes a film about 1/4 inch thick.
- Cover with plastic wrap and refrigerate until ready to use.
- If you keep it covered with oil, the paste will last in the fridge for 5-6 months.
Nutrition Facts : Calories 425.7, Fat 22.1, SaturatedFat 3.5, Sodium 7061.1, Carbohydrate 67.2, Fiber 40.7, Sugar 12.5, Protein 16.9
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