Berbere is a red-pepper and spice paste indigneous to Ethiopia. Here is
a receipe for this very complicated paste.
To Make about 2 cups:
In a heavy 3 quart saucepan(non stick) toast the ginger, cardamom,
coriander, fenufreek, nutmeg, cloves, cinnamon and allspice over low
heat for a minute or so, stirring them constantly until they are heated
through. The remove the pan from the heat and let the spices cool for 5-10 minutes.
Combine the toasted spices, onions, garlic, 1 tablespoon of the salt
and the wine in the jar of an electric blender and blend at high speed
until the mixtrure is a smooth paste.
Combine the paprika, red pepper, black peeper and the remaining
tablespoon of salt in the sacuepan and toast them over low heat for a
minute or so, until they are heated through, shaking the pan and
stirring the spices constantly. Stir in the water, 1/4 cup at a time,
then add the spice and wine mixture. Stirring vigorously, cook over the
lowest heat setting for 10 to 15 minutes.
With a rubber spatula, transfer the berber to a jar or crock, and
pack it in tightly. Let the past cool to room temperature, then dribble
enough oil over the top to make a film at least 1/4 inch thick. Cover
with foil or plastic wrap and refrigerate until ready to use. If you
replenish the film of oil on top each time you use the berbere, it can
safely be kept in the refrigerator for 5-6 months.
I have tried this recipe myself and belief it close to the real thing.
From: Time/Life Books, Food of the World Series, Recipes: African Cooking. copyright 1970.
Posted By: john scott porterfield, email@example.com Via: Chile Head Mailing List
Post Date: Sun, 24 Jan 1999
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