BERBERE 50g

$5.30

Sprinkle this traditional African spice blend onto meats before grilling. (SML PKT)

   
Weight 0.06 kg
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Product Description

Sprinkle this traditional African spice blend onto meats before grilling. (SML PKT)

Contains: Sea Salt, Cumin Seed, Coriander Seed, Black Peppercorns, Ajowan Seed, Fenugreek Seed, Allspice, Ginger, Chilli, Nutmeg, Cloves.

Description & Use: Use this coarsely ground African spice blend as a coating on meat before cooking or as a base for the following Ethiopian Berbere paste recipe.

Nutritional Information – Spice Mix Only

Per 100g
Energy (kj)
1030.4
Protein (g)
10.4
Fat (g) Total
10
Fat (g) Saturated
 1.8
Carbohydrate (g)
30
Sugars (g)
7.2
Sodium (mg)
11952

 

AFRICAN BERBERE PASTE

3 teaspoons Herbie’s Spices Berbere
1 onion, chopped
2 garlic cloves, chopped
2 teaspoons salt
3 Tabs red wine
200g sweet paprika
1 teaspoon cayenne pepper (or more)
300ml water

Roast the Berbere spices in a hot, dry pan for one minute, then process to a paste with the onion, garlic, salt and wine. Stir in the paprika, cayenne pepper and cold water. Cook over low-moderate heat, stirring constantly, for 15-20 minutes, until the onion is cooked. (Taste and add more salt or cayenne to taste.) When cool, transfer paste to a screw-top jar and cover with a film of oil. This will keep in the refrigerator for up to six months. Add a tablespoon or more to stews and casseroles for a hearty, spicy flavour. (Has more oomph than tomato paste!) .

 

SKU:SKU30.

Product Description

Sprinkle this traditional African spice blend onto meats before grilling. (SML PKT)

Contains: Sea Salt, Cumin Seed, Coriander Seed, Black Peppercorns, Ajowan Seed, Fenugreek Seed, Allspice, Ginger, Chilli, Nutmeg, Cloves.

Description & Use: Use this coarsely ground African spice blend as a coating on meat before cooking or as a base for the following Ethiopian Berbere paste recipe.

Nutritional Information – Spice Mix Only

Per 100g
Energy (kj)
1030.4
Protein (g)
10.4
Fat (g) Total
10
Fat (g) Saturated
 1.8
Carbohydrate (g)
30
Sugars (g)
7.2
Sodium (mg)
11952

 

AFRICAN BERBERE PASTE

3 teaspoons Herbie’s Spices Berbere
1 onion, chopped
2 garlic cloves, chopped
2 teaspoons salt
3 Tabs red wine
200g sweet paprika
1 teaspoon cayenne pepper (or more)
300ml water

Roast the Berbere spices in a hot, dry pan for one minute, then process to a paste with the onion, garlic, salt and wine. Stir in the paprika, cayenne pepper and cold water. Cook over low-moderate heat, stirring constantly, for 15-20 minutes, until the onion is cooked. (Taste and add more salt or cayenne to taste.) When cool, transfer paste to a screw-top jar and cover with a film of oil. This will keep in the refrigerator for up to six months. Add a tablespoon or more to stews and casseroles for a hearty, spicy flavour. (Has more oomph than tomato paste!) .