Ethiopian Mild Red Chili Pepper Powder (Yeawaze Duket) - cooking recipe

Ingredients

10 lbs red chili peppers (berbere)
3 lbs garlic cloves
2 lbs gingerroot
1/2 cup basil (Sacred, besobla)
1/2 cup cardamom (korerima)
2 tablespoons cloves
3 tablespoons cinnamon
1 cup shallots or 1 cup red onion
1 1/2 cups salt
water (as required)

Preparation

Cut the peppers and remove all the seeds; keep the seeds aside.
Rinse the peppers 3 to 4 times and dry under the sun until crunchy; pound the peppers;
Peel and chop the onion and ginger and garlic; mix with bishop weed, scared basil; add the spices to the pepper and pound again.
Add to the spiced pepper one cup of water. Keep it tight in a container for a day.
The next day, Put the mixture under the sun to completely dry.
Lightly warm and grind cinnamon, cloves, cardamom and salt.
Mix all ingredients together and take it to the mill house or grind it with coffee grinder. Keep the Awaze powder in a tight container preferably in fridge.
The 1/4 cup Bishop weeds (netch azmud is not included in the analysis as it is not known.