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Berbere Marinadeafrican, marinades, spice 1 small onion 2 small cloves garlic (2 t.) 1 inch piece fresh ginger 2 teaspoon cracked black peppercorns 1 teaspoon red pepper flakes or to taste 1 teaspoon coriander seeds 1 teaspoon cardamom seeds 1 teaspoon fenugreek seeds, optional 1/8 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground allspice 1 tablespoon salt or to taste 1/3 cup imported paprika 1/2 cup olive oil * Juice of 1 lemon (1/4 cup) Finely chop onion. Mince garlic and ginger. Place onions, garlic, ginger, peppercorns, red pepper, coriander, cardamom, fenugreek, cinnamon, cloves, allspice, salt and paprika in dry skillet and cook over medium heat 3 to 4 minutes, or until spices are lightly roasted and fragrant. Combine roasted spice mixture, olive oil and lemon juice in blender and puree to smooth paste. Spread paste on meat and marinate overnight. WARNING: A little of this spicy mixture goes a long way! Makes enough marinade for 1 1/2 pounds tuna, pork tenderloin and sirloin steak.
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