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Berbere (Red-pepper & Spice Paste)

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      Title: BERBERE (RED-PEPPER & SPICE PASTE)
 Categories: Condiments, Ethiopia
      Yield: 1 Servings
 
           To make about 2 cups.
      1 ts Ground ginger
    1/2 ts Ground cardamom
    1/2 ts Ground coriander
    1/2 ts Fenugreek seeds
    1/4 ts Ground nutmeg, preferably
           -freshly grated
    1/8 ts Ground cloves
    1/8 ts Ground cinnamon
    1/8 ts Ground allspice
      2 tb Finely chopped onions
      1 tb Finely chopped garlic
      2 tb Salt
      3 tb Dry red wine
      2 c  Paprika
      2 tb Ground hot red pepper
    1/2 ts Freshly ground black pepper
  1 1/2 c  Water
      1 ea To 2 tablespoons vegetable
           -oil
 
  In a heavy 2 to 3 quart saucepan (preferably one with an enamelled or
  non-stick surface), toast the ginger, cardamom, coriander, fenugreek,
  nutmeg, cloves, cinnamon and allspice over low heat for a minute or
  so, stirring them constantly until they are heated through. Then
  remove the pan from the heat and let the spices cool for 5 to 10
  minutes. Combine the toasted spices, onions, garlic, 1 tablespoon of
  the salt and the wine in the jar of an electric blender and blend at
  high speed until the mixture is a smooth paste. Combine the paprika,
  red pepper, black pepper and the remaining tablespoon of the salt in
  the saucepan and toast them over low heat for a minute or so, until
  they are heated through, shaking the pan and stirring the spices
  constantly.  Stir in the water, 1/4 cup at a time, then add the spice
  and wine mixture. Stirring vigorously, cook over lowest possible heat
  for 10 to 15 minutes. With a rubber spatula, transfer the berbere to
  a jar or crock, and pack it in tightly. Let the paste cool to room
  temperature, then dribble enough oil over the top to make a film at
  least 1/4 inch thick.  Cover with foil or plastic wrap and
  refrigerate until ready to use. If you replenish the film of oil on
  top each time you use the berbere, it can safely be kept in the
  refrigerator for 5 or 6 months. Berbere (Red-Pepper and Spice Paste)
 
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