Try this Berbere Sauce recipe, or contribute your own.
Suggest a better descriptionFrom: lscrib@gorge.net (Lynette Scribner) Date: Sat, 20 Jul 1996 16:49:31 -0800 Source: The Frugal Gourmet, On Our Immigrant Ancestors, (Recipes You Should Have Gotten From Your Grandmother) Mix together the cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds. Place in a small frying pan over medium heat. Stir constantly until they release their fragrance, about 1-2 minutes. Do not burn or discolor the spices. Cool completely. Combine the toasted spices and all the other ingredients except the oil and the wine in a spice grinder or electric coffee grinder and grind fine in batches. This may take a few minutes. Keep your face away from the machine as it will release a very spicy aroma that may irritate your eyes or throat. Place the spice blend in a bowl and add the oil and wine. Add cayenne pepper to taste. Stir until thick and store in a closed plastic container in the refrigerator. CHILE-HEADS DIGEST V3 #050 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 441 | ||
Calories from Fat: 74 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 104.3mg | 4 % | |
Potassium 1715.4mg | 45 % | |
Total Carbohydrate 77g | 23 % | |
Dietary Fiber 20.1g | 80 % | |
Sugars, other 56.9g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 441
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