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"...

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~ 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".

PEANUT BREAD - PAIN AUX CACAHUÈTES

Finally, after having eyed the very popular "The Soul Of A New Cuisine: A Discovery Of The Foods And Flavors Of Africa" by chef Marcus Samuelsson (read article here) for several months, I finally got to buy that much awaited and longed-for cookbook...

Like a little kid, I opened my parcel feverishly and discovered a magnificent book that was on the level of my expectations and fulfilled my need for broadening my culinary horizons and crossing new borders.

With it's 204 mouth-watering recipes and 258 stunning color photos, this book is really beautiful and interesting. It contains many gorgeous recipes from all over Africa and is divided into differents sections: Ingredients, Spice Blends & Rubs, Condiments, Sauces & Dips, Salads & Sides, Breads & Sandwiches, Vegetables, Fish & Seafood, Poultry & Meat, Desserts & Drinks.

Although it's title is a bit misguiding, because Samuelsson's work speaks only about a restricted quantity of dishes and is not meant to be a detailed encyclopedia (as it's title could lead you to think), this cookbook is really rich, accessible and entertaining. In fact, it's purpose is to make you discover the flavors of Africa and to make you understand what the cuisine of this immense continent is all about.

Marcus Samuelsson's aim is not to present a pretentious compilation of all the recipes that are to be found in Africa as it would be close to impossible and not needed. He only wants us to get a basic idea of this unique cuisine in order to expand that idea to something bigger and to sense the soul of that place's culinary specialities, to appreciate their true value and to no more be ignorant regarding that subject as he believes fusion food, in the near future, will dwelve more into the African cuisine and will be more influenced by it's unique savors...

I've already tested a few recipes (Berbere, Toasted Peanut Bread, Honey Bread and Bobotie) from this wonderful cookbook and I was extremely pleased with all of them! Thanks to his book, I have learnt to see Africa's cuisine in a entirely different way and to take away some of my aprioris and reticences...

If you are looking for new tastes and challenging new meals to cook, if you love spicy, exotic and tasty food, that you enjoy simple, humble yet delicious and refined dishes, and that you want to broaden your culinary horizons as ell as learn new things, then this book is for you as it is a great way to travel while staying at home.

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Marcus Samuelsson was born in Ethiopia. After his mother died of tuberculosis, the little Kassashun Tsegie and his older sister, Fantaye (adoptive name: Linda), were adopted by Ann Marie and Lennart Samuelsson, a homemaker and a geologist, who lived in Göteborg, Sweden. After becoming interested in cooking because of his Swedish maternal grandmother, Samuelsson studied at the Culinary Institute in Göteborg. He then apprenticed in Switzerland and Austria, and came to the USA in 1991 as an apprentice at "Aquavit", a restaurant in Manhattan, New York.

At the early age of 24, Marcus became the executive chef of "Aquavit" restaurant, and soon after that also the youngest ever cook to receive a three-star restaurant review from Ruth Reichl of The New York Times in 1995. In 2003, he was named "Best Chef: New York City" by the James Beard Foundation. The same year he started a second New York restaurant, "Riingo" which serves Japanese-influenced American food and he released his first cookbook "Aquavit: And The New Scandinavian Cuisine". Now, at age 37, the chef is furthering his vision via "Merkato 55" (see interview), an African-inspired restaurant he's opened in Manhattan's Meatpacking District in September 2007.

In his 20s, he returned to Africa, reconnected with his extended birth family and became fascinated by the "very elegant cuisine'' of the African continent and appalled by the fact that the West had such a scant knowledge of it. Samuelsson worked for eight years on his book and delivered a little jewel of exotism called "The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa''...

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The bread I am presenting today is a very fascinating specimen of the West African cuisine. While it might seem to contain a special and unorthodox mix of ingredients, you'll very soon discover that it is not difficult for our tastebuds to get accustomed to it's matchless, yet easily enjoyable flavor.

This Sub-Saharan bread is made with peanuts. Although those legumes originated in South America, groundnuts (another name for peanuts in Africa) are commonly used in various dishes (stews, soups, salads, baked goods, etc...) across Africa. They were introduced by the Portuguese traders from Brazil in the 16th century, They now hold an important place in the African cuisine as this ingredients is very much used in that vast continent...

Samuelsson's dense, yet smooth "Toasted Peanut Bread" is gorgeous. It somehow has a special and spicy flavor, but in reality, it's taste is delicate and is wonderfully fragrant. In a way, it's aroma reminds me a lot to satay as this rich bread contains similar spices such as ground peanuts, coconut milk, ground chilli powder and ground cumin... It is pleasantly nutty, without the groundnuts being overpowering and it also has a delicious wholewheat flavor that blends perfectly well with the ingredients used, thus transforming the tasting of this loaf into an incomparable gustatory experience.

You'll get transported by the uniqueness of this bread. So, why not make that bread roght now and let the the savors of Africa enter your kitchen!

~ African Toasted Peanut Bread ~
Recipe taken from "The Soul Of A New Cuisine" written by Marcus Samuelsson and slightly adapted by Rosa @ Rosa's Yummy Yums.

Makes 1 loaf.

Ingredients:
1 Cup (~240g + more) Coconut milk (see remarks)
3 Tbs Runny honey
1 Package (2 1/4 Tsps) Active dry yeast
1 1/2 Cup Peanuts
1 1/2 Teaspoons Chili powder
1/2 Tsp Ground cumin
2 1/2 Cups (319g) Plain white flour
2 1/2 Cups (394g) Whole-wheat flour
1 Tsp Salt
4 Tbs (60g) Unsalted butter, melted

Method:
1. Bring the coconut milk to a boil in a small saucepan.
2. Add the honey and stir continuously until the honey dissolves.
3. Remove from the heat and let cool until just warm (lukewarm, see remarks), then whisk in the yeast.
4. Let stand for 5 to 10 minutes until frothy.
5. Toast the peanuts in a large saute pan over medium heat for 1 to 2 minutes, until golden and fragrant.
6. Add the chili powder and cumin and toast for 20 seconds.

7. Let cool slightly, then transfer to a blender or food processor and puree until a smooth paste forms.
8. Mix together the flours and salt in a large bowl and make a well in the center.
9. Add the butter, coconut milk, and peanut paste to the well and slowly combine with the flour, using your hands to work the flour into the well until all the liquid has been absorbed (see remarks).
10. Transfer the dough to a lightly floured work surface and knead until a ball forms, about 5 to 10 minutes.
11. Place the dough in a greased bowl and turn to coat. Cover with a damp cloth/towel or oiled plastic wrap and let rise in a warm, draft-free place for 1 1/2 hours or until doubled in size.

12. Butter a 23 x 13cm (9 x 5-inch) loaf pan.
13. Punch down the dough and place in the pan.
14. Cover with a damp cloth/towel and let rise in a warm, draft-free spot for 40 minutes.
15. Preheat the oven to 180° C (350° F).
16. Bake the bread for 35 minutes, until the top is golden brown and the bread sounds hollow when tapped underneath.
17. Place the pan on a cooling rack and let sit for 5 minutes, then remove the pan and let cool completely.

Remarks:
When I made this bread, there wasn't enough liquid. So, I recommend you to use a can (400ml) coconut milk for this bread or enough additional liquid/water in order to form a ball of dough.
The coconut milk should not be too hot (under 50° C/122° F, at body temperature), otherwise it would kill the yeast and your dough would never rise!

Serving suggestions:
Serve this bread with either a comforting soup, beef stew or fish stew.
It is also delicious with honey, cheese or jam and smothered with chocolate spread.

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~ Pain Africain Au Cacahuètes Grillées ~
Recette tirée du livre "The Soul Of A New Cuisine" écrit par Marcus Samuelsson et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 1 pain.

Ingrédients:
1 Tasse (~240g et plus) de Lait de coco (voir remarques)
3 CS de Miel liquide
1 Sachet (2 1/4 CC) de Levure sèche
1 1/2 Tasses de Cacahuètes
1 1/2 CC de Poudre de piment
1/2 CC de Cumin en poudre
2 1/2 Tasses (319g) de Farine fleur/blanche
2 1/2 Tasses (394g) de Farine complète
1 CC de Sel
4 CS (60g) de Beurre non-salé, fondu

Méthode:
1. Dans une petite casserole, porter le lait de coco à ébullition.
2. Ajouter le miel et remuer jusqu'à ce qu'il soit entièrement dissout.
3. Retirer la casserole du feu et laisser refroidir le liquide afin qu'il soit tiède (voir remarques), puis ajouter la levure et bien touiller/mélanger.
4. Laisser reposer pendant 5 à 10 minutes, jusqu'à ce que le mélange soit mousseux.
5. Faire griller les cacahuètes dans une poêle, à feu moyen pendant 1 à 2 minutes, jusqu'à ce qu'elles soient dorées et embaument.
6. Ajouter la poudre de piment et le cumin, et griller encore pendant 20 secondes.

7. Faire légèrement refroidir, puis transférer dans le mixer afin d'obtenir une purée/pâte homogène.
8. Dans un grand bol, mélanger les farines et le sel ensemble. Faire un puit au centre.
9. Au centre du puit, ajouter le beurre, le lait de coco ainsi que la pâte de cacahuètes et bien mélanger à la farine en utilisant vos mains, jusqu'à ce que tout le liquide ait été absorbé (voir remarques).
10. Transférer la pâte sur un plan de travail légèrement fariné et la pétrir pendant 5 à 10 minutes.

11. Mettre la pâte dans un bol huilé/beurré et bien l'enduire de cette huile/ce beurre. Couvrir avec un linge humide ou une feuille de plastique alimentaire huilée et laisser lever dans un endroit chaud, sans courants d'air pendant 1 heure 1/2 ou jusqu'à ce que la pâte ait doublé de volume.
12. Beurrer un moule à pain rectangulaire de 23 x 13cm.
13. Dégonfler la pâte et la mettre dans le moule.
14. Couvrir avec un linge humide et laisser lever dans un lieu chaud et sans courants d'air pendant 40 minutes.
15. Préchauffer le four à 180° C (350° F).

16. Cuire le pain pendant 35 minutes, jusqu'à ce que le dessus soit bien doré et que le pain sonne creux.
17. Poser sur une grille pendant 5 minutes, puis retirer le moule et laisser refroidir complètement.

Remarques:
Quand j'ai fait ce pain, il m'a fallu utiliser beaucoup plus de liquide que mentionné dans la recette. De ce fait, je vous recommande d'utiliser une boîte de lait de coco (400ml) pour ce pain ou de rajouter sufisamment d'eau/de liquide afin de former une boule de pâte.
Le lait de coco ne devrait pas être trop chaud (plutôt à la température du corps, en dessous de 50° C) autrement votre levure sera tuée et votre pain ne lèvera jamais.

Idées de présentation:
Servez ce pain avec un soupe réconfortante, un râgout de boeuf ou de poisson.
Vous pouvez aussi manger ce pain avec du miel, du fromage ou de la confiture et pourquoi pas du chocolat à tartiner.