Berbere (Ethiopian)
Grrrrrgh!
Course : Mixes
From: HungryMonster.com
Serves: 1
 

Ingredients:

3 tablespoons vegetable oil
3 tablespoons dry red wine
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
2 tablespoons paprika
1 tablespoon cayenne
14 small dried hot red chilies -- such as piquins
1 cup water
4 cloves garlic -- peeled
1 small onion -- coarsely chopped
1/2 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
1/4 teaspoon ground cinnamon
1/2 teaspoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon ground cardamom
 

Preparation:

Toast the cardamom, cumin, coriander, cinnamon, peppercorns, and fenugreek seeds in a hot skillet, shaking constantly, for a couple of minutes, until they start to toast and gain aroma. Grind to a fine powder. Combine the onion, garlic, and " cup of the water in a food processor or blender and puree until smooth. Add the roasted spice powder, chilies, cayenne, paprika, ginger, allspice, nutmeg, and cloves, and continue to blend. Slowly add the remaining " cup water, wine, and oil, and blend until smooth. Serve sparingly as a condiment with grilled beef and poultry or add to soups and stews. Will keep for a couple of months, refrigerated. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181