Berbere

Ingredients:
Ginger, ground	2 gr
Cardamom, ground	2 gr
Coriander, ground	2 gr
Nutmeg, freshly grated	2 gr
Cloves, ground	1 Pinch
Onion, peeled and chopped	1 each
Garlic, peeled	2 cloves
Salt	15 gr
Red wine	18 gr
Paprika	15 gr
Cayenne pepper	6 gr
Black pepper, ground	2 gr
Water	350 ml
Sunflower oil	About 120 ml
Method of Preparation:
1.         Gather all the ingredients and equipment. 2.         In a dry frying pan, toast the ginger, cardamom, coriander, nutmeg and cloves over a low heat until they are fragrant, then set aside to cool. 3.         Place the toasted spices in the food processor with the chopped onion, garlic, and 6 grams of the salt and process, adding the wine slowly, to form a paste. 4.         In a saucepan, toast the paprika, cayenne, black pepper and remaining salt, stirring constantly, until fragrant.  Remove from heat, add the onion spice mixture and gradually stir in the water.  Place over a low heat and cook, stirring constantly, for 10 to 15 minutes. 5.         Transfer the mixture to a sterilized jar, pressing down to remove any air pockets, and allow cooling.  Cover the spice paste with the oil, put the lid on, and store in the refrigerator.
Chef’s Note: This is an Ethiopian red pepper spice paste used in dishes such as stews and Kifto.  It will keep for about 6 months.