1. In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat. 2. Do not burn, this should only take a minute or so. 3. Set aside to cool. 4. Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a small jar of a blender and blend until smooth. 5. Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt in the skillet and toast over low heat for a minute or so. 6. Stir in the water, 1/4 cup at a time. 7. Then stir in the blended mixture. 8. Stirring vigorously, cook over the lowest possible heat for 10-15 minutes. 9. Transfer the berbere to a jar, packing it in tightly. 10. Let the paste cook to room temperature, then cover with a film of oil. 11. Store in the refrigerator between use. ---------------------------------------------------------------------------
Nutrition
Ingredients
