ETHIOPIAN BERBERE - MÉLANGE BERBÉRÉ

Some of you might remember that, a few weeks ago, I blogged about a delicious African "Peanut Bread" (see recipe & link) recipe which I had found in Markus Samuelsson's fantastic "The Soul Of A New Cuisine: A Discovery Of The Foods And Flavors Of Africa"...

Well, today, I have decided to share with you another recipe of this famous Chef's beautiful cookbook. This time, I've decided to speak about a universal seasoning called "Berbere".

I guess that by now, you've understood that the foodie that I am loves spices and collects them meticulously as well as religiously, in a contemplative way. I just love the multiple cooking possibilities associated to by their use and I just simply can't live without their wonderful voluptuousness, fragrance and flavor!

It is for that reason that I very much appreciate anything exotic, zesty and highly aromatic... And my love for spices and foreign foods has nothing to do with any kind of trend, because, as far as I can remember, I've always been a total fan of spices and unusual dishes.

~ Simien Mountains, by Michael Nichols ~

"Berbere" (pronounced bear-BEAR-ee) is a traditional mild Ethiopian and Eritrean spice mix/rub which takes days to make and is generally made in huge amounts. It is a key ingredients of the cuisines of Ethiopia and Eritrea. Every family has their own recipe, with varying degrees of heat and spiciness. Traditionally, it is used to flavor stews, but you can use it as pleases, because you'll soon discover that it is quite addictive with it's mild, sweet, smokey, round, pungent and warm taste!

Here's what the food editors at "O" magazine (December 2007) said about Markus Samuelsson's great "Berbere" spice blend:
"...one whiff of Marcus Samuelsson's Berbere- a smoldering blend of smoked paprika, and chipotle, laced with soul-warming ginger and cardamom-stokes the appetite...".

~ Berbere ~
Recipe taken from "The Soul Of A New Cuisine" written by Marcus Samuelsson.

Makes about 1 cup

Ingredients:
1 Tsp Fenugreek seeds
1/2 Cup Dried serrano chilies or other ground dried chillies
1/2 Cup Ground paprika
2 Tbs Salt
2 Tsp Ground ginger
2 Tsp Onion powder
1 Tsp Ground cardamom, preferably freshly ground
1 Tsp Ground nutmeg
1/2 Tsp Garlic powder
1/4 Tsp Ground cloves
1/4 Tsp Ground cinnamon
1/4 Tsp Ground allspice

Method:
1. Finely ground the fenugreek seeds with a spice or coffee grinder, or mortar and pestle.
2. Stir together with remaining ingredients in a small bowl.
3. Use as pleases.

Remarks:
Store in a airtight container/jar in the refrigerator for up to 3 months.

Serving suggestions:
"Berbere" goes perfectly well with red lentils, chickpeas, vegetables as well as any kind of meat or fish and gives a zesty flavor to your dishes and sauces (tomato sauce, ratatouille, omelets, etc...).
You can mix some of that powder with oil and rub chicken thighs, lamb, beef or fish with this paste.
If you are looking for a great recipe, check Markus Samuelsson's "Chicken Stew" (see recipe) and visit the following links:
"Ethiopian Red Lentils", "Chicken Berbere", "Beef Stew", "Minted Couscous Salad", "Braised Lamb Shanks", "Spicy Vegetable Stew"...

***************

~ Berbere ~
Recette tirée du livre "The Soul Of A New Cuisine" écrit par Marcus Samuelsson.

Donne + ou - une tasse.

Ingrédients:
1 CC de Graines de fénugrec
1/2 Tasse de Piments serrano séchés ou de piments moulus et séchés d'une variété différente
1/2 Tasse de Parika en poudre
2 CS de Sel
2 CC de Gingembre en poudre
2 CC d'Onions en poudre
1 CC de Cardamome en poudre, si possible fraîchement moulue
1 CC de Muscade en poudre
1/2 CC d'Ail en poudre
1/4 CC de Girofle en poudre
1/4 CC de Cannelle en poudre
1/4 CC de Tout épices en poudre

Méthode:
1. Moudre le fénugrec en une poudre fine, à l'aide d'un mortier ou d'un moulin à café/épices.
2. Dans un bol, mélanger tous les ingrédients ensemble.
3. Utiliser comme bon vous semble.

Remarques:
Garder dans une boîte/pot hermétique qui sera placé(e) au réfrigérateur (pas plus de 3 mois).

Idées d'utilisation:
Le "Berbere" se marie à merveille avec les lentilles corail, les pois chiches, la viande, le poisson et apporte une touche épicée à vos sauces et plats (tomate, ratatouille, omelettes, etc...).
Vous pouvez mélanger un peu de "Berbere" à de l'huile et frotter vos cuisses de poulet, viande d'agneau, viande de boeuf ou filets de poisson avec cette pâte/marinade.
Voici un lien qui porra vous intéresser: "Poulet En Sauce ou Doro Wat".