BERBERE - Ethiopean Spice Paste..And An Award

Berbere (bari-bay) is a real delicious, full flavored thick paste used in African cooking as a spice kick to curries, breads or dips. Influenced by French cuisine, yet widely used all around Ethiopia (and in my kitchen) I am in love with this spice miracle.
The two only times I ever tasted real berbere was while in the States, once in Arizona and the other time in San Francisco. The one I dug out and fell in love at home is slightly spicier than the one served in restaurants, but I don't find that of a disadvantage. Here it is, my very own:

ETHIOPEAN SPICE PASTE:
(Berbere)

• 10 dried chillies
• 8 whole green cardamoms
• 1 tsp cumin seeds
• 1 tsp coriander
• 1 tsp fenugreek seeds
• 8 whole cloves
• 1 tsp whole all spice
  
• 2 tsp black peppercorns
• 1 tsp ajowan (lovage) seeds
• 1 cm fresh ginger, grated
• 1/2 tsp nutmeg
• 1 tbsp salt
• 1 tbsp strong red paprika powder
• 1 tbsp mild paprika powder
• 1 onion
• 3 cloves garlic
• 3 tbsp red wine
• 100 ml water
• oil

Heat the wok and dry-fry the whole spices for about three minutes or until fragrant. Crack the cardamom pods prior to roasting, so they release their flavors well.
Take out the seeds from the cardamom pods and together with the rest of roasted spices, grind them into a fine powder.

Heat the wok again and over the low flame, roast the paprika powders. Take great care not to burn it. Together with the rest of dry ingredients, mix in the powders well.

Chop the onions, garlic and grate the ginger.
Place all the ingredients (except for the water and oil) into a blender and process to a smooth paste.

Transfer the paste, together with the water into a sauce pan, mix well and boil vigorously for about 10 minutes stirring constantly. At this point, the water should have reduced down and what you have is a smooth compact paste of a thick consistency. Turn off the heat and let cool down.

Transfer to a sterilised jar and cover the top with a thin layer of oil. Store in the fridge, it will hold for months. Each time you use the paste, do not forget to re-new the thin oil layer on the top. This will prevent the space from going bad.

Wondering about how to use berbere? Here are a few tips from my kitchen:

1. as a marinade - Rub the spice paste onto some meat, eggplants or tofu and marinade for couple of hours. Grill or fry in a pan for a few minutes.

2. as a spread or dip - Blend a tablespoon of the paste together with tomato, roasted bell pepper or yoghurt. Three delicious dips for veggies, with meat balls or spreads on toasts, burritos ...

3. as a curry base - Below is a recipe for a simple veggie curry.

SIMPLE BERBERE CURRY:

• 1 tbsp oil
  
• 2 cups chopped veggies (broccoli florets, peas, potatoes..)
• 1 tomato, chopped
  
• 1 generous tbsp berbere paste (recipe above)
• 2 tsp oregano
• 2 tsp basil

Heat the oil and roaste the berbere paste for a minute. Add the chopped tomatoes and cook until the tomatoes mix together with the paste and cook down to a sauce.
Add the vegetables, 1/2 cup water, season with the herbs, cover and let simmer for about 10 minutes or until the veggies are soft.

Serve with rice or as I did, with a dollop of polenta.

I would love to contribute this awesome curry paste to Putting Up , an awesome preserving vent hosted by Pixie of You Say Tomahto, I say Tomayto... .

... and at the very last (but foremost) my humble blog received the Yum Blog Award - thanks to Maheswari of Beyond the Usual, AND Ranji of Ranji´s Kitchen Corner. Honored as I feel, I was asked to confess my four most favorite dishes. Well, that is not hard... you might recognise them, yourselves ...

1. Readers favorite - Home-Made Marzipan Shaped Like A Mushroom.
2. My personal favorite - Soy Milk Pancakes (also the savory variety).
3. Tompa´s most favorite weekend start-of-the-day Fruit Smoothie.
4. And my recent obsession - Chinese Moon Cake.
   

Now, it is my turn to spread the awards... aaaaand the winners areee (applause):

1. Christine of Kitschow for her amazing collection of traditional Chinese dishes
2. Pel of Elaichi Et Cetera... for making me laugh on a regular basis
3. Lisa of Lisa´s Vegetarian Kitchen for having the same tastes buds as me
4. Bindiya of In Love With Food for her love and support throughout her blogging days, come back, baby :-)

Enjoy!