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berber spicy red pepper paste


added to my recipe for the african tour 2005.


# # # # # # # # # # # # # # # # # # # # # # #


  1. Toast ginger
  2. Cardamom
  3. Coriander
  4. Fenugreek
  5. Nutmeg
  6. Cloves
  7. Cinnamon and allspice in a heavy skillet for one to two minutes
  8. Stirring constantly
  9. Remove from heat and let spices cool
  10. Combine toasted spices
  11. Onion
  12. Garlic
  13. 1 tablespoon of salt and the wine in a food processor or blender and process until mixture is a smooth paste
  14. You can also pound mixture together in a large mortar & pestle
  15. Combine paprika`s
  16. Red pepper
  17. Black pepper and the other tablespoon of salt in the heavy skillet
  18. Toast over low heat one minute
  19. Stirring constantly
  20. Stir water into skillet slowly
  21. Add the spice paste
  22. Cook
  23. Stirring vigorously
  24. Over low heat for about 10 minutes
  25. Store berber in a jar or crock
  26. After it has cooled to room temperature
  27. Cover with a thin layer of oil
  28. This layer should be replenished after each use to help preserve the spice mixture
  29. Store in refrigerator

Step 13

Total Time in Minute 25

Ingredients Count 18

cooking berber  spicy red pepper paste

See More Relate Photo


Ground ginger



Fenugreek seeds






Garlic cloves


Dry red wine

Sweet paprika

Hot paprika

Ground red pepper

Black pepper


Vegetable oil

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