Ethiopian berbere is a traditional hot condiment containing lots of paprika and chili, that can be prepared both as a dry masala or a sauce / paste. It is part of
many dishes in the Ethiopian cuisine and a
portion of it can usually be found in nearly every household in the country. Although many of the ingredients can be found in nearly all recipes of this Ethiopian condiment there are mixed in countless variations in family recipes around the country. Living in South Africa with it's international population you can't help but learn and being influenced by the lovely people from different cultures. In our neighborhood there many African families that have their roots in other countries and cultures of the African, European and Asian continents. Loving food and being eager to learn I got to learn about this delicious recipe.
Preparation time: 15 minutes
Cooking time: at least 60 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 15 minutes
Grade of Difficulty: standard
This amount of ingredients should yield about 500 ml / 17 oz
We love the recipe just like it is but If you make Ethiopian berbere paste for the very first time you might want to start with a
smaller quantity and adjust the amounts of spices slightly to suit your personal preferences.
Caution the resulting spice paste is very potent and you should use it initially only in small amounts (1 or 2 tsps. at a time) to mix in with your stews and curries till you got a feel for its intensity.
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