Berbere (Ethiopa)

Use in soups and stews.

1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground fenugreek seeds
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon allspice
2 tablespoons salt
1 1/4 cups (yes, cups) cayenne pepper
1/2 cup paprika
1 teaspoon freshly-ground black pepper

In a heavy saucepan, toast the first eight spices for 5 minutes.

Add remaining spices and continue stirring for about 12 minutes.

Cool and store it in a tightly covered glass jar.
This will keep in your refrigerator for up to 6 months.

Piripiri (Mozambique)

This is used in Mozambique’s fish and chicken dishes, and it can be used as marinade, basting sauce or a sauce for the table.

4 hot red peppers, crushed, or
2 heaping teaspoons cayenne pepper
1/2 teaspoon salt
Juice of two lemons
2 large cloves of garlic, crushed
8 sprigs of parsley, chopped
1 cup butter, melted

Mix all ingredients together.

African Red Dip with Shrimp

The West African ata sauce is based on a homemade red pepper paste.
The paprika is “toasted” before it is added to bring out its characteristic flavor.

Ata Sauce
1 cup chili sauce
2 tablespoons Red Pepper Paste
1 dozen chilled cooked shrimp

Mix chili sauce and Red Pepper Paste.
Serve with chilled cooked shrimp.

Red Pepper Paste
1/4 cup dry red wine
1 teaspoon ground red pepper
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
1/8 of a medium onion
1 small clove garlic
1/4 cup paprika

Place all ingredients except paprika in blender container.
Cover and blend on high speed until smooth, scraping sides of blender frequently.

Heat paprika in 1-quart saucepan for 1 minute.

Add spice mixture gradually, stirring until smooth.
Heat, stirring occasionally, until hot — about 3 minutes; cool.