Berber Spicy Red Pepper Paste

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Added to my recipe for the african tour 2005.

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Steps

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Toast ginger , cardamom , coriander , fenugreek , nutmeg , cloves , cinnamon and allspice in a heavy skillet for one to two minutes , stirring constantly.

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Remove from heat and let spices cool.

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Combine toasted spices , onion , garlic , 1 tablespoon of salt and the wine in a food processor or blender and process until mixture is a smooth paste.

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You can also pound mixture together in a large mortar & pestle.

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Combine paprika`s , red pepper , black pepper and the other tablespoon of salt in the heavy skillet.

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Toast over low heat one minute , stirring constantly.

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Stir water into skillet slowly.

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Add the spice paste.

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Cook , stirring vigorously , over low heat for about 10 minutes.

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Store berber in a jar or crock.

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After it has cooled to room temperature , cover with a thin layer of oil.

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This layer should be replenished after each use to help preserve the spice mixture.

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Store in refrigerator.

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Ingredients

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ground ginger, cardamom, coriander, fenugreek seeds, nutmeg, clove, cinnamon, allspice, onion, garlic cloves, salt, dry red wine, sweet paprika, hot paprika, ground red pepper, black pepper, water, vegetable oil