Best 2 Berberé Spicy Red Pepper Paste Recipes

Berberé is a versatile Ethiopian spice blend that adds a smoky, piquant flavor to a variety of dishes. Made from red peppers, garlic, ginger, fenugreek, cumin, and other spices, berberé can be used as a rub for meats, a marinade for vegetables, or a flavorful addition to stews and soups. While there are many variations on the recipe, all berberé pastes share a few key ingredients and techniques.

Here are our top 2 tried and tested recipes!

BERBERé (SPICY RED PEPPER PASTE)

Berberé (Spicy Red Pepper Paste) image

Make and share this Berberé (Spicy Red Pepper Paste) recipe from Food.com.

Provided by Rita1652

Categories African

Time 25m

Yield 2 1/2 cups, 30 serving(s)

Number Of Ingredients 18

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

Steps:

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.
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.
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.
Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes.
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.

Nutrition Facts : Calories 36.7, Fat 2, SaturatedFat 0.3, Sodium 468.6, Carbohydrate 5.3, Fiber 3.3, Sugar 1, Protein 1.3

BERBERé (SPICY RED PEPPER PASTE)

Berberé (Spicy Red Pepper Paste) image

Make and share this Berberé (Spicy Red Pepper Paste) recipe from Food.com.

Provided by Annacia

Categories Ethiopian

Time 15m

Yield 2 cups

Number Of Ingredients 14

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
2 tablespoons salt
3 tablespoons dry red wine
2 cups paprika
2 tablespoons ground red pepper

Steps:

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.
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 and pestle.
Combine paprika, red pepper, black pepper and the other tablespoon of salt in the heavy skillet. Toast over low heat one minute, stirring constantly.
Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes.
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.

Nutrition Facts : Calories 371.2, Fat 15.3, SaturatedFat 2.6, Sodium 7056.3, Carbohydrate 68.6, Fiber 40.8, Sugar 13.6, Protein 17

Tips:

Use fresh, ripe peppers for the best flavor. Look for peppers that are deep red and free of blemishes.
Roast the peppers before blending them. Roasting the peppers enhances their flavor and makes them easier to blend.
Use a high-powered blender or food processor to get a smooth paste. If you don't have a high-powered blender, you can blend the peppers in batches.
Add salt and lemon juice to taste. The amount of salt and lemon juice you add will depend on your personal preference.
Store the paste in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the paste for up to 6 months.

Conclusion:

Berber spicy red pepper paste is a versatile condiment that can be used in a variety of dishes. It is perfect for adding a spicy kick to soups, stews, and sauces. It can also be used as a marinade for chicken, fish, and vegetables. If you are looking for a delicious and easy way to add some spice to your meals, Berber spicy red pepper paste is a great option.