1. In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching. 2. Remove from heat and allow to cool. 3. If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle. 4. Store the berbere powder in a tightly-sealed container. 5. If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine). 6. Grind together in a blender or with a mortar and pestle. 7. Store the berbere paste in a tightly-sealed container. ---------------------------------------------------------------------------
Nutrition
Ingredients
