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Berbere Red pepper (chili) (Capsicum Frutescens C. Abyssinicum) – a Recipe from the Remarkable Ethiopia

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Red pepper (chili) (Capsicum Frutescens C. Abyssinicum) – Berbere Berbere is a decisive ingredient in the preparation of Ethiopian dishes. It is practiced to prepare the whole thing dishes requiring bebere.

Utensils:
large mixing bowl
medium frying pan
mortar and pestle
covered container or jar

Elements of Red pepper (chili) (Capsicum Frutescens C. Abyssinicum):
15 Ibs. red pepper (dried new Mexican chilie)
5 Ibs. garlic (fresh )
5 Ibs. ginger roots (new )
2 cups red onions (chopped)
1 Ib. rue count
1 cup sacred basil
¼ cup cloves
¼ cup cinnamon
¼ cup cardamom
1 cup bishop weed
1 ½ cup salt
3 cups water

How to prepare Red pepper (chili) (Capsicum Frutescens C. Abyssinicum)
Remove everything the seeds from the red peppers and wash the peppers several times. Dry in the sun or in a alleviate oven until crisp and then pound lightly. Pound the garlic, ginger, red onion, rue seed, sacred basil and bishop weed hand in hand. Mix spice mixture with 3 cups of water, put in to the red pepper and blend well. Cover tightly and permit stand for 12 hours. Dry the mixture once more in the sun or in a ease oven. In the meantime, heat the cinnamon, salt, cardamom and dried cloves. Add to the above mixture and grind together to a fine powder. Store in a tight container. Use because required.

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