Berberé (spicy Red Pepper Paste)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 teaspoon ground ginger
• 1/2 teaspoon cardamom
• 1/2 teaspoon coriander
• 1/2 teaspoon fenugreek seeds
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove
• 1/8 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1 small onion, minced
• 2 garlic cloves, minced about 2 teaspoons
• 2 tablespoons salt
• 1/4 cup dry red wine
• 2 cups sweet paprika
• 1/4 cup hot paprika
• 1 tablespoon ground red pepper
• 1/2 teaspoon black pepper
• 1 1/2 cups water
• 2 tablespoons vegetable oil

Recipe

• 1 toast ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice in a heavy skillet for one to two minutes, stirring constantly. remove from heat and let spices cool.
• 2 combine toasted spices, onion, garlic, 1 tablespoon of salt and the wine in a food processor or blender and process until mixture is a smooth paste. you can also pound mixture together in a large mortar & pestle.
• 3 combine paprika`s, red pepper, black pepper and the other tablespoon of salt in the heavy skillet. toast over low heat one minute, stirring constantly.
• 4 stir water into skillet slowly. add the spice paste. cook, stirring vigorously, over low heat for about 10 minutes.
• 5 store berberé in a jar or crock. after it has cooled to room temperature, cover with a thin layer of oil. this layer should be replenished after each use to help preserve the spice mixture. store in refrigerator.