Рецепт Berbere, Hot Spice Mixture
Ингредиенты
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Инструкции
- In a small frying pan, on medium low heat, toast the cumin, cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 min, stirring constantly. Remove from the pan and cold for 5 min.
- Throw away the stems from the chiles. In a spice grinder or possibly with a mortar and pestle, finely grind together the toasted spices and the chiles. Fold in the remaining ingredients.
- Store Berbere refrigerated in a well sealed jar or possibly a tightly closed plastic bag.
- Comment in book: This is the warm and exotic spice mix which give Eritrean and Ethiopian cooking its characteristic flavor. The traditional method of preparation is lengthy and uses some spices and herbs not readily available here. The mix presented is a close adaptation, and it keeps well for months refrigerated. Berbere is called for in the W'et recipes and can be used in other recipes which call for a warm spice.