BERBERE (“hot” in Amharic, an Ethiopian spice powder)
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Beware, this is “wicked hot”.
1 teaspoon powdered ginger
1 tablespoon red pepper flakes (use 1 teaspoon for milder spice)
1 teaspoon ground cardamom
2 teaspoons ground coriander
1 tablespoon star anise, crushed
1 teaspoon turmeric
1 tablespoon dry mustard
1 teaspoon fenugreek seeds, crushed (optional)
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
2 tablespoons cayenne pepper (use 1 teaspoon, or less, for milder spice)
1 tablespoon freshly cracked black pepper
2 tablespoons salt
½ cup paprika
1. Combine all the dry spices, from ginger through paprika, in a bowl and mix well.
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NOTE: To transform the powder into a paste, cook the combined spices in a large saute pan over medium heat for 2 to 3 minutes, until they are heated through completely. Add ½ cup red wine to the spice mixture and cook 2 to 3 minutes, stirring constantly, until a uniform paste is formed. Remove the spice paste from the heat and allow it to cool. Add 4 tablespoons peanut oil and ¼ cup fresh orange juice and mix well. The paste should be the consistency of wet sand.
adapted from Chris Schlesinger and John Willoughby, The Thrill of the Grill