Start with a small amount of cayenne and increase it if desired. The paste can be used in many ethnic dishes, as well.
Berbere Sauce
Makes ¾ cups (180 ml)

2 Tbs. (30 ml) olive oil
⅓ cup (80 ml) minced onions
6 pressed or grated garlic cloves
2 tsp. (10 ml) peeled and grated ginger
1 Tbs. (15 ml) each: mild paprika and coriander seeds
8 whole cloves
½ tsp. (2,5 ml) cayenne pepper
¼ tsp. (1,2 ml) each: cardamom, chile and cinnamon
2 Tbs. (30 ml) granulated onion
8 bail leaves
½ cup (120 ml) water

1. Put 1 Tbs. (15 ml) of oil and the minced onions, garlic, and ginger in a saucepan.
2. Cook over medium-high heat, stir until the onions are soft and golden brown, about 5 minutes.
3. Transfer and process in the a blender.
4. Put the remaining oil and the coriander, cloves, and cardamom in the same saucepan. 
5. Cook over medium heat, stir for about 2 minutes.
6. Add the chile powder, granulated onion, paprika, cayenne, and cinnamon.
7. Cook and stir about a minute.
8. Transfer to the blender and add the basil and water. Process into a thick, smooth paste.
9. Taste and add up to 2 Tbs. (30 ml) additional cayenne, ½ tsp. (2,5 ml) at a time, if desired.


-modified Adventures in Vegan Ethiopian Cooking

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