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Berbere (Ethiopian spice paste recipe) Ingredients• 1 tsp ground ginger • 1 tsp ground cardamom • 1 tsp ground coriander

seeds • ½ tsp ground fenugreek

seeds • ¼ tsp ground nutmeg • ¼ tsp ground cloves • 1 tsp ground cinnamon • Pinch of ground allspice • 2 Tbsp chopped onion

• 1 Tbsp chopped garlic • 2 tsp salt • 3 Tbsp dry red wine (to

moisten) • 2 cups hot paprika • 2 Tbsp ground hot

cayenne (hot red pepper) • ½ tsp freshly ground black

pepper • 1½ cups water • ½ Tbsp oil

Method 1. In a non-stick saucepan, toast the ginger, cardamom, coriander,

fenugreek, nutmeg, cloves, cinnamon and allspice over a low heat, stirring constantly.

2. Remove from heat and set aside to cool for 5-10 minutes. 3. Combine cooled spice mix with onions, garlic, and 1 tsp of salt and

the wine in a food processor. Blend at high speed until the mixture is a smooth paste.

4. Combine the paprika, cayenne, black pepper and remaining salt in a saucepan and toast over a low heat, stirring constantly, until the ingredients heated through.

5. Stir in the water gradually and add the spice and wine mixture. Stir constantly over the lowest possible heat for 10 – 12 minutes.