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African Berbere Sauce

BERBERE, THE OFFICIAL LANGUAGE OF ETHIOPIA, IS ALSO THE NAME GIVEN TOTHIS INCENDIARY RED PEPPER SAUCE. USED BOTH AS A TABLE CONDIMENT AND ASAN INGREDIENT IN MANY SOUPS, STEWS, MARINADES, AND MEAT DISHES, BERBEREPLAYS A VERY IMPORTANT ROLE IN THE COOKING OF ETHIOPIA, AND CAN BE AVALUABLE INGREDIENT FOR AMERICAN COOKS, AS WELL.

3

to 5 tablespoons dried red pepper flakes

2

teaspoons

ground cumin

2

teaspoons

black pepper

2

teaspoons

kosher =OR= 2 teaspoons sea salt

1/2

teaspoon

ground cardamom

1/2

teaspoon

fenugreek

1/2

teaspoon

nutmeg

1/2

teaspoon

cloves

1/2

teaspoon

cinnamon

1/2

teaspoon

allspice

1/2

teaspoon

coriander

1 1/4

cups

cayenne pepper

3

tablespoons

paprika

6

cloves garlic -- minced

2

cups

water

3

tablespoons

peanut oil

1

Place the red pepper flakes, cumin, black pepper, salt, cardamom,

2

fenugreek, nutmeg, cloves, cinnamon, allspice, and coriander in a

3

medium, heavy-bottomed nonstick sauté pan. Cook over moderate heat,

4

stirring constantly, until their aroma fills the air and the color has

5

darkened slightly, about 4 minutes. Transfer to a blender and set aside.

6

In the same pan, heat the cayenne pepper and paprika over moderately low

7

heat for 4 to 5 minutes, stirring constantly. Add to the spice mixture

8

in the blender along with the garlic, water, and peanut oil. Puree until

9

smooth, stopping occasionally to scrape the sides of the container.

10

Return the pureed mixture to the sauté pan and cook over moderately low

11

heat for 10 to 12 minutes, stirring frequently to prevent the sauce from

12

burning. Remove from the heat and cool to room temperature. Store in a

13

tightly sealed container in the refrigerator for up to 5 months.

Servings: 1

Nutrition Facts

Serving size: Entire recipe (41.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

1179.36

Calories From Fat (56%)

659.64

% Daily Value

Total Fat 76.43g

118%

Saturated Fat 13.57g

68%

Cholesterol 0mg

0%

Sodium 113.99mg

5%

Potassium 5139.35mg

147%

Total Carbohydrates 150.86g

50%

Fiber 67.75g

271%

Sugar 38.93g

 

Protein 31.16g

62%

Recipe Type: Condiment, Sauce, Vegetarian

Tips

When you prepare this intoxicating, brick-red chili sauce, be sure touse your overhead stove fan or open all the windows. You might also wantto tie a scarf around your nose and mouth while heating the spices inthe sauté pan.