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Berbere/Ethiopia
Use a processor or electric blender. Traditionally, a mortar is used.
1 clove garlic, peeled
1 green onion white part only
1T red wine vinegar
1/2 C water
1/2 paprika
2 T ground cayenne
2 Tsp. salt
1/2 Tsp. ground black pepper
1/4 tsp. ground cardamom
1/4 tsp. ground coriander
1/8 tsp. ground fenugreek seeds
1/8 tsp. ground nutmeg
pinch each of ground cloves, cinnamon, and allspice
1 T palm, peanut, or vegetable oil
Combine the garlic, onion, vinegar and water and puree. In a small skillet, combine all dry ingredients EXCEPT oil. Stir over medium heat until mixture is warmed and aromatic but do not scorch. Remove from heat, cool, then stir in the blended mixture. Return pan to heat and cool over low heat, stir for 10 minutes. Transfer to a non metal container, pour oil over the surface to cover it. To use, saute the amount needed in oil or butter and add to sauces or stews.
© Terrie Wright Chrones
Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.