Receta Berbere Ethiopian Spice Paste

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  1. In a heavy 3 qt saucepan(non stick) toast the ginger, cardamom, coriander, fenufreek, nutmeg, cloves, cinnamon and allspice over low heat for a minute or possibly so, stirring them constantly till they are heated through. The remove the pan from the heat and let the spices cold for 5-10 min. Combine the toasted spices, onions, garlic, 1 Tbsp. of the salt and the wine in the jar of an electric blender and blend at high speed till the mixtrure is a smooth paste. Combine the paprika, red pepper, black peeper and the remaining Tbsp. of salt in the sacuepan and toast them over low heat for a minute or possibly so, till they are heated through, shaking the pan and stirring the spices constantly. Stir in the water, 1/4 c. at a time, then add in the spice and wine mix.
  2. Stirring vigorously, cook over the lowest heat setting for 10 to 15 min. With a rubber spatula, transfer the berber to a jar or possibly crock, and pack it in tightly. Let the past cold to room temperature, then dribble sufficient oil over the top to make a film at least 1/4 inch thick.
  3. Cover with foil or possibly plastic wrap and chill till 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. This receipe African Cooking. copyright 1970. Ared-pepper and spice paste indigneous to Ethiopia. Here is a receipe for this very complicated paste.
  4. To Make about 2 c..


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 494g
Calories 231  
Calories from Fat 130 56%
Total Fat 14.77g 18%
Saturated Fat 1.4g 6%
Trans Fat 0.35g  
Cholesterol 0mg 0%
Sodium 13980mg 583%
Potassium 348mg 10%
Total Carbs 17.97g 5%
Dietary Fiber 5.6g 19%
Sugars 1.43g 1%
Protein 2.99g 5%
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