Spice Paste (Berbere) - cooking recipe

Ingredients

1 teaspoon ginger
1 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 teaspoon ground fenugreek
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons finely chopped onions
1 tablespoon minced garlic
2 tablespoons salt
2 cups paprika
2 tablespoons ground cayenne pepper
1/2 teaspoon ground black pepper
1 1/2 cups water

Preparation

In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat.
Do not burn, this should only take a minute or so.
Set aside to cool.
Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a small jar of a blender and blend until smooth.
Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt in the skillet and toast over low heat for a minute or so.
Stir in the water, 1/4 cup at a time.
Then stir in the blended mixture.
Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
Transfer the berbere to a jar, packing it in tightly.
Let the paste cook to room temperature, then cover with a film of oil.
Store in the refrigerator between use.