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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: In a small frying pan, on medium low heat, toast the cumin, cloves,
cardamom, peppercorns, allspice, fenugreek, and coriander for about 2
minutes, stirring constantly. Remove from the pan and cool for 5
minutes.
Discard the stems from the chiles. In a spice grinder or with a
mortar and pestle, finely grind together the toasted spices and the
chiles. Mix in the remaining ingredients.
Store Berbere refrigerated in a well sealed jar or a tightly closed
plastic bag.
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