Re: [gardeners] Seaoning for veggies
Jane Burdekin (gardeners@globalgarden.com)
Mon, 13 Jul 1998 13:24:00 -0600
Catharine is right, we use this a lot, have a big bag of it. We originally
used it to make some Etheopian dishes, it is really good. Jane
>For those of us (not me) faced with an abundance of fresh 'taters and
>'maters and anything else from the garden that you'd normally grill or
>stew or otherwise cook up for a feast, the following spice mixture makes a
>nice change from the usual "European" tastes (thyme, oregano, etc., etc.).
>I have made it up without the salt and don't feel deprived in the least.
>
>I used a good shake of it today on some okra I'd cooked until crisp/tender
>in the microwave. A sqeeze of lemon juice and a small bit of oil to 'bind'
>it all together. 'Twas easy and good.
>
>-----------------
>Title: Berbere, Hot Spice Mixture(Dry)
> Categories: Sauces
> Yield: 8 servings
>
> 2 ts Cumin seeds
> 4 Cloves
> 3/4 ts Cardamom seeds
> 1/2 ts Black peppercorns
> 1/4 ts Whole allspice
> 1 ts Fenugreek seeds
> 1/2 ts Coriander seeds
> 8 Small dried red chiles
> 1/2 ts Grated fresh gingerroot
> - 1 teaspoon dried
> 1/4 ts Tumeric
> 1 ts Salt
> 2 1/2 tb Sweet Hungarian paprika
> 1/8 ts Cinnamon
> 1/8 ts Ground cloves
>
> In a small frying pan, on medium low heat, toast the cumin, cloves,
> cardamom, peppercorns, allspice, fenugreek, and coriander for about 2
> minutes, stirring constantly. Remove from the pan and cool for 5
> minutes.
>
> Discard the stems from the chiles. In a spice grinder or with a
> mortar and pestle, finely grind together the toasted spices and the
> chiles. Mix in the remaining ingredients.
>
> Store Berbere refrigerated in a well sealed jar or a tightly closed
> plastic bag.