MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: BERBERE SAUCE
 Categories: Sauces, Ethiopian
      Yield: 1 Cup

      2 ts Cumin seeds
      4    Cloves, whole
      6    Cardamom pods
    1/2 ts Peppercorns, black
    1/4 ts Allspice, whole
      1 ts Fenugreek seeds, whole
    1/2 c  Shallots, dried
      3 oz Long red dried chilies
      3    Thai chile, dried
    1/2 ts Ginger, ground
    1/4 ts Turmeric
      2 ts Salt

  In a small frying pan, combine the cumin seeds, cloves, cardamom pods,
  black pepper, allspice and fenugreek. Cook over medium-low heat, stir-
  ring, until lightly toasted, about 1 minute. Place in a blender, add
  shallots and whirl until finely ground. Discard stems and seeds from
  chilies. Break up the pods and process until ground. Combine with the
  toasted seasonings and the remaining spices.

                      From The Palm Beach Post, April 1987
         Recipe from "The Africa News Cookbook: African Cooking for
                      Western Kitchens," edited by Tami Hultman
                      Penguin Books

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