1 clove garlic, peeled
1 green onion (white part only)
1 Tbsp red wine vinegar
1/2 cup water(or enough to make a paste)
1/2 cup paprika
2 tbsp ground cayenne
2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cardamom
1/4 tsp ground coriander
1/8 tsp ground fenugreek seeds
1/8 tsp ground nutmeg
pinch each of ground cloves, cinnamon, and allspice
1 to 3 tbsps palm, peanut, or olive oil

 

Use a processor or electric blender. Traditionally, a mortar is used. Combine the garlic, onion, vinegar and water and puree. In a small skillet, combine all dry ingredients EXCEPT oil. Stir over medium heat until mixture is warmed and aromatic but do not scorch. Remove from heat, cool, then stir in the blended mixture. Return pan to heat and cook over low heat, stir for 10 minutes, while adding the 1/4 cup oil and water in small increments enough to make a thick paste. Should be the consistency of dry mashed potatoes. Transfer to a non metal container, pour oil over the surface to moisten it. To use, sauté the amount needed in oil or butter and add to sauces or stews.

Ethiopia, the most isolated of the African cuisines is removed geographically from the rest of Africa, and is one of the purest indigenous cuisines. Its high interior plains, cool nights and long growing season provide an abundant variety of food. African cuisine combines traditional fruits and vegetables, exotic game and fish from the oceans that surrounds her, but is a meat based diet, and accompanying many dishes is the Berber spice.   Berber is the "signature" spice of Ethiopia. It is used in traditional stews, called "wats", and in sauces and coatings for fried food.  It can be added to stews, or mix with water or oil for a paste to be rubbed on meat. This great spice mix is wonderful for its effect on the taste buds as well as healthy. This spice was inspired by the open pit cooking practiced by travelers of the old spice routes. The aroma will grab your attention and the taste will keep you craving for more.

 

 

I doubled the recipe that TasunkaWitko posted; took 2 cloves garlic, 2 white parts onion and red wine vinegar into the mortar as is traditionally used. The water was mixed in later.

 

Following the spice list in the recipe, into a cold skillet they went. Turned the heat to medium and began to stir the powders gently to heat but careful not to toast. You can tell they're ready when the fine powders begin to release their aromatic oils and begin to clump slightly...they will thicken up a bit and darken...that's just what you want.

 

I took them off the heat to cool, and after a bit the garlic paste and water was added. Next, the mixture was put  back over low heat to mix.

 

The recipe makes a beautiful paste that smells delicious! Very rich and just begging to be used in grilled meat. The plan is to take skewered chicken and cover them in the berbere and broil. This will accompany some http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=281&title=jollof-rice - Jolloff Rice that I'll make for supper. Once its mixed thoroughly, let cool, then into a container to sit in the fridge till later. I skipped the layer of oil on top since I will be using this within a day or so.

 

The flavor is intense, deep and rich with just a hint of heat, not hot at all. A deliciously garlicky pungent complex set of flavors that are sure to come out a winner on the meat! 

Something new every day.