*  Exported from  MasterCook  *
 
                             Ethiopian Berbere
 
 Recipe By     : Jill Norman * Web File 4/97
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Mixes and Spices                 Mid-East
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10                    dried red chilies
      1/2  tsp           coriander seeds
    5                    cloves
                         seeds from 6 green cardamoms
      1/4  tsp           ajowan seeds
    8                    allspice berries
      1/2  tsp           black peppercorns
      1/2  tsp           fenugreek seeds
                         a small piece of cinnamon
      1/2  tsp           ground ginger
 
 
 Berbere is rather like Indian masala- a complex blend of spices made  to suit 
 the dish and to the taste of the cook. Chilies, ginger and  cloves are the 
 staples; other spices vary, and some are not found  outside the region. 
 Berbere is used in traditional Ethiopian stews,  called wats, and in coatings 
 for foods to be fried.
 
 Heat a heavy frying pan and put in the chilies and other whole  spices after 
 2-3 minutes. Dry roast over a medium heat until they  darken, stirring 
 frequently to prevent burning. Leave the spices to  cool, then remove the 
 seeds from the chilies and crumble them.  Grind everything, including the 
 ginger, to a fine powder, and store  in an airtight container for up to 4 
 months. 
 
 Source: Jill Norman “The Complete Book of Spices”   Viking Studio Books, 1991  
    ISBN 0-670-83437-8
 The book is lavishly illustrated with full color photographs of the herbs and 
 spices- whole, mixed, ground.
 
 
 
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