Berbere Marinade

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Title: Berbere Marinade
Yield: 1 Servings
Categories: Marinades, African


1 sm Onion
2 sm Cloves garlic (2 t.)
1 Inch piece fresh ginger
2 ts Cracked black peppercorns
1 ts Red pepper flakes or to
1 ts Coriander seeds
1 ts Cardamom seeds
1 ts Fenugreek seeds, optional
1/8 ts Ground cinnamon
1/8 ts Ground cloves
1/8 ts Ground allspice
1 tb Salt or to taste
1/3 c Imported paprika
1/2 c 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.

Posted to MM-Recipes Digest V4 #143 by "John Weber" on May
22, 97