Title: BERBERE SAUCE
Categories: Sauces, Ethiopian
Yield: 1 Cup
2 ts Cumin seeds
4 Cloves, whole
6 Cardamom pods
1/2 ts Peppercorns, black
1/4 ts Allspice, whole
1 ts Fenugreek seeds, whole
1/2 c Shallots, dried
3 oz Long red dried chilies
3 Thai chile, dried
1/2 ts Ginger, ground
1/4 ts Turmeric
2 ts Salt
In a small frying pan, combine the cumin seeds, cloves, cardamom pods,
black pepper, allspice and fenugreek. Cook over medium-low heat, stir-
ring, until lightly toasted, about 1 minute. Place in a blender, add
shallots and whirl until finely ground. Discard stems and seeds from
chilies. Break up the pods and process until ground. Combine with the
toasted seasonings and the remaining spices.
From The Palm Beach Post, April 1987
Recipe from "The Africa News Cookbook: African Cooking for
Western Kitchens," edited by Tami Hultman
Penguin Books
