Berberé (pronounced ber-ber-ray)originates from Ethiopia. It is a very hot dry spice mix and has become the basis for most Ethiopian cuisine. It should have a course texture, so don’t grind it to a fine powder.
It can be used as a powder, but is often make into a paste or sauce (Berbere Awaze) with the addition of oil, wine or water. None of the recipes I have seen are alike, each having there own special ingredients. I have tried to make a list of the most common ingredients and left the others as optional, as with most good recipe ideas, you can experiment and make this your own.
Dry fry all the whole spices for a few minutes this will help release the natural oils and flavours. Remember to keep them moving all the time we don’t want them to burn.
Let them cool and then grind in a pestle and mortar or blender, adding the salt, turmeric and cayenne a little at a time. The dry form of Berberé should be stored in the fridge in an airtight container until needed.
To make this into a paste add fresh ingredients such as finely chopped onions, ginger and oil, water or wine and blend to a fine paste. Again store in an airtight container in the fridge, with a little oil poured over the top. This will keep the air out and help it keep longer.
A common use for Berberé is as a condiment to dip bread into. It can also be used as a marinade, either wet or dry, for chicken before roasting, it is also the basic ingredient in the dishes Dabo Kolo and Doro Wat.
Knaresborough Butcher Mick Robinson, owner of Robinson Pork Butchers has worked with Simon Barrett (The Chilli Jam Man) to make what must be the Worlds Hottest Pork Pie.
“Mick makes pork pies by his 120 yr old recipe and injects 1 of my hotter jams into the centre before he cooks it, thery’re absolutely lush” Said Simon Barrett
Mick and Simon met while exhibiting with deliciouslyorkshire, they combined Mick’s excellent pork pies with “The 3 Peaks Jam” which Darth Naga reviewed just a short while ago to create a very special product.
The Pie is expected to make an appearance on The 5 O’Clock Show with Peter Andre on Channel 4 next Wednesday, June 2, so don’t miss it.
This is a simple recipe, as you will see exact quantities are not essential when cooking, please feel free to use what you have got, we have added some estimates of the quantities used to help.
We have added some notes at the end of the recipe that we have found useful when cooking in a wok.
Mr Singh’s Hot Sauce
1/2 pack Baby Spinach
300g Cooked Prawns
2 -3 cloves garlic
4 Shallots/Small Onions
¼ Head Broccoli
5-6 Baby Sweet Corn
5-10 Sugar Span Peas
Salt to taste
Prepare the vegetables, to cook quickly they will need to be finely chopped.
Heat Wok on a high heat, add olive oil and then the garlic and shallots/onions, and keep them moving in the hot oil so they do not stick and burn when they have started to cook, add the prawns, and stir well for 30 second, now is the time to add the Mr Singh’s sauce (a good glug would be the technical term) you can always add more, it is hard to remove.
After a few minutes add all the veg except the spinach and cook for a further 3-4 minutes, adding salt to taste. Finally add the spinach and cook for a few moments, then quickly serve, the heat from the other ingredient will continue cooking the spinach.
When on the plate you can drizzle a little runny honey over it, we would expect this to serve 1-2 people as a main meal.
If the pan is getting dry, add a little water around the edge of the pan, this will help deglaze the pan and also release the cooking oil from the ingredients.
If you find the veg is a little under cooked for you preference, you could add the vegetables before the prawns