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A we't or wa't is a traditional Ethiopian stew, spiced either with Berbere or this simpler blend of spices. This spice mixture is usually added near the end of cooking a stew.
In a dry skillet, toast the chiles, peppercorns, and cloves until they are aromatic, taking care not to burn them. Transfer to a spice mill and grind to a fine powder. Transfer to a bowl, add the nutmeg and turmeric, and mix well.
Ingredients
- 6 dried red New Mexican chiles, seeds and stems removed
- 3 tablespoons black peppercorns
- 3 tablespoons whole cloves
- 1 teaspoon ground nutmeg
- 1/2 teaspoon turmic
Instructions
In a dry skillet, toast the chiles, peppercorns, and cloves until they are aromatic, taking care not to burn them. Transfer to a spice mill and grind to a fine powder. Transfer to a bowl, add the nutmeg and turmeric, and mix well.
| Servings |
| About 3/4 cup |
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A we't or wa't is a traditional Ethiopian stew, spiced either with Berbere or this simpler blend of spices. This spice mixture is usually added near the end of cooking a stew.
Ingredients
InstructionsIn a dry skillet, toast the chiles, peppercorns, and cloves until they are aromatic, taking care not to burn them. Transfer to a spice mill and grind to a fine powder. Transfer to a bowl, add the nutmeg and turmeric, and mix well.
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