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Nutrition Facts
Serving Size 1 cup 257g Recipe makes 1/2 cup)
Calories 1148
Calories from Fat 1056		(92%)
Amount Per Serving		%DV
	Total Fat 117.4g	180%
	Saturated Fat 15.7g	78%
	Monounsaturated Fat 31.3g
	Polyunsaturated Fat 63.3g
	Trans Fat 0.3g
Cholesterol 0mg		0%
Sodium 13975mg		582%
Potassium 1034mg		29%
Total Carbohydrate 34.2g		11%
	Dietary Fiber 15.5g	61%
	Sugars 4.5g
Protein 7.6g		15%
how is this calculated?

Berbere

Recipe #200366 | 30 min | 25 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Chabear01
Dec 13, 2006

This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes. A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix, and is sometimes made with oil or water to form a paste. Starting with whole spices, the various nuts and seeds and dried red chile peppers, then pan-roasting, grinding, and mixing them will produce the most authentic berbere. However, perfectly satisfactory results can be obtained using already ground or powdered spices. Red wine seems to be a non-Ethiopian addition, but it works well. Yield and prep time is estimated.

1/2 cup (change servings and units)

Ingredients

1/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon (optional)
1/8 teaspoon ground cloves
1/2 teaspoon ground coriander (optional)
1/2 teaspoon ground cumin (optional)
1 teaspoon ground fenugreek
1/4 teaspoon ground nutmeg (optional)
1/2 teaspoon ground black pepper
1/4 teaspoon ground turmeric
4-6 tablespoons of a combination ground cayenne pepper or paprika (red pepper, dried chile peppers, or red pepper flakes)
1 tablespoon salt
1 teaspoon fresh ginger (peeled and grated)
2 tablespoons onions (optional) or shallots, finely chopped, omit if making dry berbere (optional)
1 teaspoon garlic, minced, use dried garlic if making dry berbere (optional)
1/4 cup oil or water or red wine (omit if making dry berbere)

Directions

1
In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
2
Remove from heat and allow to cool.
3
If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
4
Store the berbere powder in a tightly-sealed container.
5
If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
6
Grind together in a blender or with a mortar and pestle.
7
Store the berbere paste in a tightly-sealed container.