Best 9 Spice Paste Berbere Recipes

SPICE PASTE (BERBERE)

Steps:

• In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat.
• Do not burn, this should only take a minute or so.
• Set aside to cool.
• Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a small jar of a blender and blend until smooth.
• Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt in the skillet and toast over low heat for a minute or so.
• Stir in the water, 1/4 cup at a time.
• Then stir in the blended mixture.
• Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
• Transfer the berbere to a jar, packing it in tightly.
• Let the paste cook to room temperature, then cover with a film of oil.
• Store in the refrigerator between use.

BERBERE -- ETHIOPIAN RED PEPPER AND SPICE PASTE

Steps:

• In a heavy frying pan, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over a low heat for a minute or so.
• Stir constantly until they are heated through and then remove from the pan.
• Next you need to combine the toasted spices, onions, garlic, 1 tbsp of the salt and all of the wine together into a smooth paste.
• I prefer to do this in a mortar and pestle but if you have a blender that is good with small quantities that may work too.
• Next mix the paprika, cayenne pepper, black pepper and the rest of the salt in the frying pan and toast them over a low heat.
• Stir in the water 1/4 cup at a time and then add the spice and wine mixture.
• Stir vigorously and cook over the lowest possibly heat, stirring all the time, for an absolute minimum of 5 minutes and up to 10 or even 15 minutes if you can.
• Transfer the spice paste to a jar and pack it in tightly.
• Let the paste cool to room temperature and then cover with enough oil so it makes a film about 1/4 inch thick.
• Cover with plastic wrap and refrigerate until ready to use.
• If you keep it covered with oil, the paste will last in the fridge for 5-6 months.

BERBERE - ETHIOPIAN SPICE PASTE

Steps:

• In a heavy 2 to 3 quart. saucepan, preferably enameled or non-stick, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over low heat, stirring constantly, just until heated through. Let cool 5 to 10 minutes.Combine the toasted spices, onions, garlic, 1 T of the salt and the wine in the jar of an electric blender and blend at high speed until the mixture is a smooth paste. A food processor will not suffice for this.Combine the paprika, red pepper, black pepper, and remaining salt in the saucepan and toast over low heat, stirring constantly, for a minute or so, until they are heated through.Stir in the water, ¼ c at a time, then add the spice and wine mixture. Stirring constantly, cook over the lowest possible heat for 10 to 15 minutes.

BERBERE

Steps:

• In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
• Remove from heat and allow to cool.
• If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
• Store the berbere powder in a tightly-sealed container.
• If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
• Grind together in a blender or with a mortar and pestle.
• Store the berbere paste in a tightly-sealed container.

BERBERé (SPICY RED PEPPER PASTE)

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.

BERBERé (SPICY RED PEPPER PASTE)

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.

BERBERE (ETHIOPIAN SPICE)

Steps:

• Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.

BERBERE SPICE BLEND

Steps:

• Place the ground chilies, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, nutmeg, allspice, and cloves. Gently whisk together until thoroughly mixed.
• Store in an airtight container, preferably glass.

BERBERE SPICED CHICKEN BREASTS

Steps:

• Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast (see Cook's Note for recipe link).
• Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.
• Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.