Harari & Ethiopian Muslim
Berbere Sauce
Red chilies and thai chiles cooked in a pan and spiced with cumin and cardamom for an Ethiopian sauce.
10 min · Serves 15 · Medium
15
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 5 min · 10 min total
- medium
- 1
In a small frying pan, combine the cumin seeds, cloves, cardamom pods, black pepper, allspice, fenugreek and Coriander seeds.
- 2
Cook over medium-low heat, stirring, until lightly toasted, about 1 minute. Place in a blender or coffee grinder used for spices, add shallots and whirl until finely ground.
- 3
Discard stems and seeds from chilies. Break up the pods and process until ground. Combine with the toasted seasonings and the remaining spices.
- 4
Refrigerate in a well-sealed jar or a tightly closed plastic bag.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
