Berbere Paste, Ethiopian
This berbere paste helps form the base for Ethiopioan wats (stews), using freshly ground, spicy Ethiopian spices, onions, garlic and fresh red chiles.
RawSpiceBar's Berbere Spice
1 yellow onion, chopped
3 cloves garlic, minced
2-3 tbsp salt
2 fresh red chiles
3-4 tbsp water
1. Add vegetable oil to a frying pan on medium to high heat. Add the onion, stirring frequently, 5-6 minutes. Add minced garlic, chiles, and ginger, stirring 1-2 minutes. 2. Add the Berbere Spice, stirring constantly until fragrant. Add a dash water, as needed, to form a paste.
3. In a food processor, add the mix and blend into a smooth paste.
Use immediately, or add to a jar, cover with a layer of oil, seal with a lid, and store in the fridge for up to a week. Alternatively, if desired, pack the paste into ice cube trays to freeze. Pop out the frozen cubes and store in a zipper-top bag.