[Sca-cooks] Ethiopian Food

[lilinah at earthlink.net]

According to Gernot Katzer's Spice site
http://www-ang.kfunigraz.ac.at/~katzer/engl/

----- QUOTE -----

Berebere is a really hot mixture and traditionally used to spice
mutton dishes; it is
made by roasting dry chiles a few minutes until they darken and
subsequent adding
of long and black pepper, ginger, coriander seeds, fenugreek and a
little bit of ajwain.
Sweet tones, which are essential for the cooking styles of all Arabic
nations, are
achieved by cinnamon, cardamom seeds, cloves and even allspice. Some recipes
(maybe the more authentic ones?) also ask for rue leaves or fruits.
After a few more
minutes of dry roasting, all the spices are ground together.

----- END QUOTE -----

Anahita