Berbere Sauce
An Ethiopian (African) style sauce made from a mix of savory spices. From the Frugal Gourmet via the Chile heads mailing list. 163
Ingredients
2 | teaspoons |
cumin seeds
|
|
4 | whole |
cloves
|
* |
½ | teaspoons |
cardamom seeds
|
|
½ | teaspoons |
black peppercorns
whole |
|
¼ | teaspoons |
allspice berries
whole |
* |
1 | teaspoon |
fenugreek seeds
whole |
|
½ | cups |
onion flakes
dried |
|
3 | ounces |
new mexico chile
dried, red |
* |
3 | small |
dried red chiles
|
* |
½ | teaspoons |
ginger
ground |
* |
½ | teaspoons |
nutmeg
freshly ground |
|
¼ | teaspoons |
turmeric
ground |
* |
1 | teaspoon |
garlic powder
|
|
2 | teaspoons |
salt
|
|
½ | cups |
peanut oil
or vegetable oil |
|
½ | cups |
red wine
dry |
* |
1 | x |
cayenne pepper
to taste |
* |
Directions
Mix together the cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds.
Place in a small frying pan over medium heat.
Stir constantly until they release their fragrance, about 1 to 2 minutes. Do not burn or discolor the spices.
Cool completely.
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.
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.
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.
Nutrition Facts
Serving Size 18g (0.6 oz)