Title: Berebere
Categories: Spice Bean African
Yield: 1 Servings

2	ts	Cumin seeds
4		Whole cloves
1/2	ts	Cardamom seeds
1/2	ts	Whole black peppercorns
1/4	ts	Whole allspice
1	ts	Whole fenugreek seeds
1/2	c	Dried onion flakes
3	oz	Red New Mexican chiles (see
		My note, below)
3	sm	Dried long hot red chiles
		(ditto)
1/2	ts	Ground ginger
1/2	ts	Freshly ground nutmeg
1/4	ts	Ground turmeric
4		8 cloves garlic, crushed (my
		Modification)
2	ts	Salt
1/2	c	Salad or peanut oil
1/2	c	Dry red wine
		Cayenne pepper to taste

The following Berebere sauce is from "The Frugal Gourmet on our Immigrant Ancestors," and has always turned out very well for me.

Mix together the cumin, cloves, cardamom, 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 min. Do not burn or discolor the spices. Cool completely.

Combine the toasted spices and all the other ingredients, except the garlic, oil, and wine, in a spice grinder or electric coffee grinder and grind in batches. This may take a few minutes. Keep your face away from the machine... Place the spice blend in a bowl and add the garlic, oil, and wine. Add cayenne pepper to taste. Stir until thick and store in a closed plastic container in the refrigerator.

My comments: First, I usually forget the New Mexican chilies, and use a mix of dried cayennes and habs. For that matter, feel free to substitute your favorite dried chiles everywhere "chile" is mentioned. I use fresh garlic instead of the garlic powder in the original recipe, and have not hit an upper limit for my personal taste (hmmmm, maybe I should make it with 20 cloves)...This stuff is great, and doesn't need an Ethiopian dinner to enjoy it. It is especially good with red meats.

|James Lehmer | lehmer@netcom.com (home) | lehmer@sybase.com (work) | From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

previous

next