Really you can’t mess this mixture up~~even if you tweak and add a little more of something, you’re going to get an amazing blend that will be wickedly good with so many things from meats to vegetables to even an olive oil dipping sauce! So, don’t feel like you have to be a precise pharmacist counting out cardamom pods!
Wikipedia describes ‘berbere’ this way~Berbere (Amharic: በርበሬ berberē, Tigrinya: በርበረ berbere) is a spice mixture whose constituent elements usually include chili peppers, garlic, ginger, dried basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.[1][2][3] It serves as a key ingredient in the cuisines of Ethiopia and Eritrea.
If you Google how to make your own, you’ll find some variations in recipes, but basically most of the same ingredients. This is how I make mine, and I must say it’s mighty tasty! I’ve done a rack of ribs with it and some pork chops, so check out those recipes by just clickin!
Makes: About 3/4 cup+
What you need:
2 teaspoons coriander seeds
1 teaspoon cumin seeds
½ teaspoon fenugreek seeds or ½ tsp mustard seeds or 1 tsp ground mustard
1 tbl mixed or black peppercorns
8 green cardamom pods
1 tsp ground allspice
1 tsp ground cloves
2 tsp dried chili flakes
3 tablespoons sweet paprika
½ cup onion flakes
1 tbl granulated garlic
1 teaspoon salt
¼ teaspoon nutmeg
½ teaspoon ginger
1/2 teaspoon cinnamon
1 teaspoon turmeric
What you do:
In a cast iron skillet over high heat, roast the seeds. Be sure to move around so they don’t burn. When they start emitting scents, a few minutes, remove from heat and cool.
Put all the seeds and the remaining spices in a food processor (or grinder) and blend together. Put in an airtight container.
©alice d’antoni phillips www.allyskitchen.com
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