Text 17701, 54 rader
Skriven 2014-10-03 20:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Ethiopian 54
====================
Yes. I remember commenting on those Moosewood
Ethiopian recipes a decade or more ago saying
that they looked fine, but they were hopelessly
mild and needed to be fixed up with a few
tablespoons of something like

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Berbere Paste
 Categories: Condiments, Chilies, Ethiopian
      Yield: 1 servings

     14    Dried Piquin Chiles,stemmed
      2 tb Ground Cayenne
      2 tb Ground Paprika
      4    Whole Cardamom Pods
      2 ts Cumin Seeds
    1/2 ts Fenugreek Seeds
      1 sm Onion, Coarsely Chopped
      4    Cloves Garlic
      1 c  Water
    1/2 ts Ground Ginger
    1/4 ts Ground Allspice
    1/4 ts Ground Nutmeg
    1/4 ts Ground Cloves
      3 tb Oil

  Berbere is the famous, or should we say, infamous, scorching
  Ethiopian hot sauce, as well as the official language of Ethiopia.
  This highly spiced sauce is used as an ingredient in a number of
  dishes, a coating when drying meats, and as a side dish or
  condiment.

  Toast the cardamom, cumin, peppercorns and fenugreek in a hot
  skillet, shaking constantly, for a couple of minutes, until they
  start to crackle and pop.  Grind these spices to form a fine
  powder.

  Combine the onions, garlic, and 1/2 cup water in a blender and
  puree until smooth.  Add the chiles and the spices and continue to
  blend. Slowly add the remaining water and oil and blend until
  smooth.

  Simmer the sauce for 15 minutes to blend the flavors and thicken.

  Serve sparingly as a condiment with grilled meats and poultry or
  add to soups and stews.

  From: The Whole Chile Pepper Book

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