Berbere is the famous, or should we say, infamous, scorching Eithiopian hot sauce.  One recipe we ran across called for over a cup of powdered cayenne!  It is used as an ingredient in a number of dishes, a coating when drying meats, and as a side dish or condiment.  Tribal custom dictated that it be served with kifo, raw meat dishes that are served warm.  This sauce will keep for a couple of month under refrigeration.  Serve sparingly as a condiment with grilled meats and poultry or add to soups and stews.  Extremely Hot!

Ingredients

• 4 whole cardamon pods
• 2 teaspoons cumin seeds
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon fenugreek seeds
• 1 small onion, coarsley chopped
• 4 cloves garlic
• 1 cup water
• 15 dried piquin chiles, stems removed
• 1 tablespoon ground cayenne
• 2 tablespoons ground paprika
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 tablespoons vegtable oil

Instructions

Toast the cardamon, cumin, peppercorns, and fenugreek in a hot skillet, shaking constantly, for a couple of minutes, until the start to crackle and “pop.”  In a spice mill, grind these spices to form a powder.

Combine the onions, garlic, and 1/2 cup water in a blender and puree until smooth.  Add the chiles, cayenne, paprika, ground spices, and the ginger, allspice, nutmeg, and cloves and continue to blend.  Slowly add the remaining water and oil and blend until smooth.  Remove to a saucepan and simmer the sauce for 15 mintues to blend the flavors and thicken.  Extremely Hot!

This tasty clarified butter is a basic ingredient in the preparation of traditional Ethiopian foods.  It is also great spread on breads of any kind.

Ingredients

• 1 3-inch piece fresh ginger, peeled and grated
• 1/2 cup minced onion
• 1 clove garlic, minced
• 2 pounds butter
• 1 stick cinnamon
• 1 tablespoon fenugreek seeds
• 2 teaspoons cumin seeds
• 1 tablespoon minced fresh basil
• 1 teaspoon cardamom seeds
• 1 tablespoon fresh oregano
• 1/2 teaspoon tumeric powder
• 1/4 teaspoon ground nutmeg
• 2 whole cloves

Instructions

Combine the ginger, onion, and garlic and pound to a coarse paste in a mortar.  Set aside.  Melt the butter over low heat, stirring constantly, taking care that the butter does not darken.  Skim off the foam as it rises, and continue cooking until all the foam is gone.  Add the paste and the remaining ingredients and simmer, uncovered, at the lowest possible heat, stirring occasionally, for 30 minutes.

Remove from the heat and allow to cool.  Pour off the transparent top layer, leaving as much of the milk solids and spices as possible.  Strain the top layer through several layers of cheesecloth.  The butter will usually be an oil at room temperature and solidify in the refrigerator, where it can be kept, covered for 3 or 4 months.

Pickles such as this one are commonly used in South Africa as a condiment to further spice up curries.  Also serve as a relish with chicken, turkey, lamb, or fish.

Ingredients

• 2/3 cup peach nectar
• 1 cup vinegar
• 1 teaspoon peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon whole allspice
• 1/2 teaspoon salt
• 1/3 cup brown sugar
• 1/2 teaspoon tumeric
• 1 teaspoon Malawi Curry Powder
• 1 teaspoon cornstarch
• 1/2 cup chopped onion
• 8 ripe peaches, peeled, pitted and sliced
• 1 jalapeno chiles, seeds and stems removed, chopped

Instructions

Combine the peach nectar and vinegar with the peppercorns, coriander seeds, and whole allspice. tied loosely in a muslin bag for 10 minutes.

Mix the allspice, salt, sugar, turmeric, curry powder, and cornstarch; add 1/2 cup of pickle mixture; blend and and add to pickle mixture.  Cook until thickened, stirring constantly.  Add onion, peaches, and chile pepper; cook for 10 minutes.  Remove spice bag; fill pint jars and seal.

Here’s an even spicier version of the Spicy Pumpkin Muffin published in The Habanero Cookbook using the elusive but delicious jolokia chile!

Ingredients

MUFFINS

1 1/2 cups all purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground dried jolokia “ghost” chile. (Note: if you must grind your own, do so only in a well vented room!  Jolokia is tasty but you really do not want to breathe it.)

1/4 teaspoon ground nutmeg

1/2 cup shortening

1/4 cup sugar

2 eggs

1 cup canned pumpkin

1/2 cup milk

1/4 cup raisins

1/4 cup pepitas (dried pumpkin seeds)

SUGAR TOPPING

2 tablespoons sugar

1/2 teaspoon ground cinnamon

Instructions

Preheat oven to 375.  Oil 12 muffin tin cups or muffin pan.

Sift together the dry ingredients. 

Cream the shortening and sugar together until fluffy.  Add the eggs one at a time, beating well after each addition.  Beat in the pumpkin and milk and mix well.

Add the dry ingredients in thirds mixing well after each addition.

Combine the sugar and cinnamon for the topping.

Spoon the muffin batter into the prepared muffin cups, filling them two-thirds full.  Sprinkle the sugar-cinnamon mixture over the top.  Bake until a a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Let cool in muffin tin before turning out.