2 ts Cumin seeds
4 Whole cloves
1/2 ts Cardamom seeds
1/2 ts Whole black peppercorns
1/4 ts Whole allspice
1 ts Whole fenugreek seeds
1/2 c Dried onion flakes
10 New Mexican Chiles,
- stemmed and seeded
3 Dried hot red chiles, seeded
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/4 ts Ground tumeric
1 ts Garlic powder
2 ts Salt
1/2 c Salad or peanut oil
1/2 c Dry red wine
1/2 ts Cayenne pepper
Mix together the cumin, cloves, cardamom, black peppercorns,
allspice, and fenugreek seeds. Place in a small frying pan over
medium heat. Stir constantly until they release their fragrance,
about 1 to 2 minutes. Do not burn or discolor the spices. Cool
completely.
Combine the toasted spices and all the other ingredients, except the
oil and the wine, in a spice grinder or electric coffee grinder.
Grind fine in batches. This may take a few minutes. Keep your face
away from the machine as it will release a very spicy aroma that may
irritate your eyes or throat.
Place the spice blend in a bowl and add the oil and wine. Add cayenne
pepper to taste. Stir until thick and store in a closed plastic
container in the refrigerator.
This is another ingredient basic to the Ethiopian kitchen. It keeps
well in the refrigerator. Once you have prepared this and the spiced
butter, you are ready to launch an Ethiopian feast.
Copied from "The Frugal Gourmet on Our Immigrant Ancestors",
Jeff Smith, ISBN 0-688-07590-8.
