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Sunday, May 31, 2009

SpiceStop : Berbere



Berbere is an Ethiopian spice mix. The basic ingredients are chilies, cardamom, cumin, coriander, fenugreek, cloves, allspice, ajwain, nutmeg, ginger and nutmeg - the proportions I presume depend on who's making it!

This berbere is made of :

12 dried chilies
9 cardamom pods, bruised
1 tsp cumin
1 tsp coriander seeds
1 tsp fenugreek seeds
9 cloves
1 tsp allspice berries
2 tsp whole black peppercorns
1 tsp ajwain seeds
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
2 tsp salt

Dry roast ingredients except for nutmeg and ginger, until fragrant - around 2minutes in medium heat. Let cool, then tip into a spice grinder, blitz until it becomes a fine powder, then mix in the nutmeg and ginger. Store in an airtight container (or use immediately!)

[ For great Ethiopian dishes, try The Abyssinian at Kensington. If you don't feel like eating with your hands and sharing your food, you may want to think twice though. ]

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Scribe's Notes

This pitstop is where incoherent ramblings seem to have meaning, where things or events are thought of and assessed, where great things are documented and perhaps any not-so-good happenings are written down in attempt to be forgotten!

So from the diversely abstract to the intensely specific, it's off to making tracks, and it is here where it stops for a thought or two.

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