Ethiopian Berbere Sauce is a traditional Ethiopian recipe for a classic hot and highly-spiced sauce in a rich baked red bell pepper base. The full recipe is presented here and I hope you enjoy this classic Ethiopian version of: Ethiopian Berbere Sauce.
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This is the classic Ethiopian spiced sauce that can be used as a condiment or as a flavour base for other dishes.
Ingredients:
3 garlic cloves, chopped
1 onion, chopped
a little butter for frying
2 tsp cumin seeds
4 cloves
3/4 tsp cardamom seeds (Ethiopian cardamom (Aframomum corrorima) seeds for preference)
1/2 tsp black peppercorns
1/4 tsp allspice berries
1 tsp fenugreek seeds
1/2 tsp coriander seeds
1/2 tsp freshly-grated ginger
1/4 tsp ground turmeric
1 tsp salt
2 tbsp paprika
generous pinch of ground cinnamon
10 dried piri-piri chillies
2 red bell peppers, baked or grilled until the skins blacken and then peeled
Method:
Melt a little oil in a pan, add the onion and garlic and fry gently over low heat until soft (about 5 minutes). Add the cumin, cloves, cardamom, black pepper, chillies, coriander seeds and all the remaining spices except the piri-piri chillies.
Stir-fry the mixture for about 2 minutes then remove the stems of the chillies, add to the pan and stir-fry for about 2 minutes more.
Turn all the ingredients into a spice grinder with the fried mixture (or a mortar) and pulse to break up finely. Add the roasted peppers and process to a smooth paste. Turn into air-tight jars, seal with a lid and store in the refrigerator until needed.
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