Ethiopia | Sauces & Condiments | Peppers

Berberé

(Ethiopian red pepper paste)

Yield: About 1 1/2 cups


INGREDIENTS PREP AMOUNT
Cumin seed whole 2 teaspoons
Whole cloves 4
Cardamom seeds 1 teaspoon
Whole peppercorns   8
Allspice berries 6
Fenugreek seeds 1 teaspoon
Red pepper flakes   1-3 teaspoons
New Mexico dried chilies 3-4
 
Paprika 1 tablespoon
Ginger ground 1 teaspoon
Turmeric   1 teaspoon
Nutmeg   1/2 teaspoon
Cayenne pepper   1/2 to 2 teaspoons
Salt   1 tablespoon
     
Onion chopped 1
Garlic crushed 3 cloves
Water or red wine   1/4 cup
Oil   1/2 cup

METHOD

Basic Steps:  Toast → Grind → Puree
  1. Heat a cast-iron skillet over medium flame. Add the whole spices and toast, stirring for about 2-3 minutes until they give off their aroma. Do not burn. Remove from heat.
  2. Over an open flame, lightly toast the New Mexico chilies, turning quickly from side to side until they soften and become flexible. Do not burn. Remove the stem and seeds and roughly chop.
  3. Put the spices and dried peppers into a spice or coffee grinder and grind to a powder.
  4. Put the ground spices and the rest of ingredients into a food processor or blender and puree.
  5. Store in the refrigerator for up to a week or freeze portions for later use.

VARIATIONS

  • If you don't have all the whole spices, substitute an equivalent amount of ground.
  • If New Mexico chilies are not available, substitute another Mexican-style dried chile: anchos, guajilla, etc. If no dried chilies are available, substitute 2 more tablespoons of paprika.
  • You can make berbere as spicy or as mild as you like. Just vary the amount of pepper flakes and cayenne in the recipe.
  • To make berberé powder instead of paste, omit the onion, garlic, water and oil. Mix all the spices together and store in an airtight jar. Add the powder when paste is called for in recipes.

NOTES

  • Berberé, along with niter kibbeh, supplies one of the unique flavors of Ethiopian cuisine. There really is no substitute. Use as many of the spices as you have, but try to use fenugreek and the dried peppers or paprika. They supply an essential flavor.