*  Exported from  MasterCook  *
 
                         Berbere Sauce (Ethiopian)
 
 Recipe By     : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Reg 4                            Sheryl D
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Tsp           Cumin Seed
    4                    Whole Cloves
      1/2  Tsp           Cardamon Seeds
      1/2  Tsp           Black Peppercorns
      1/4  Tsp           Whole Allspice
    1      Tsp           Whole Fenugreek Seeds
      1/2  Cup           Dried Onion Flakes
    3      Oz            Red New Mexican Chiles -- Stemmed And Seeded
    3      Small         Dried Long Hot Red Chiles -- Seeded
      1/2  Tsp           Ground Ginger
      1/2  Tsp           Freshly Ground Nutmeg
      1/4  Tsp           Ground Turmeric
    1      Tsp           Garlic Powder
    2      Tsp           Salt
      1/2  Cup           Salad Or Peanut Oil
      1/2  Cup           Dry Red Wine
                         Cayenne to taste
 
 Yield: 1 1/4 cups
 
 Mix together thecumin, cloves, cardamon, black peppercorns, allspice and
 fenugreek seeds.  Place in a small frying pan over medium heat. Stir
 constantly until they release their fragrance, about 1-2 minutes.  Do not
 burn or discolor the seeds. Cool completely.
 
 Combine the toasted spices and all the other ingredients except the oil
 and wine in a spice grinder or electric coffee grinder in several batches
  (I use the coffee grinder) and grind to fine consistency.  Place the
 spice blend in a bowl and add the oil and wine.  Add cayenne to taste
 (Jeff starts with 1 tsp and adds more as necessary). Stir until thick and
 store in a covered plastic container in the refrigerator.
 
 REG4 shared by Sheryl Donner, Iowa City
 
 
  
 
 
 
 
 
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