Best 2 Berberé Spicy Red Pepper Paste Recipes
**Berber Spicy Red Pepper Paste: A Culinary Journey to North Africa**
In the vibrant culinary landscape of North Africa, the Berber spicy red pepper paste, also known as Harissa or Piment Rouge, stands as a cornerstone ingredient. This fiery condiment, crafted from sun-ripened chili peppers, garlic, and a symphony of spices, holds a prominent place in the kitchens and hearts of the Berber people. Its vibrant crimson hue and bold flavor profile have captivated taste buds for centuries, adding a distinctive kick to an array of dishes, from hearty stews and grilled meats to aromatic tagines and couscous platters.
**Explore a Trio of Berber Spicy Red Pepper Paste Recipes:**
1. **Classic Berber Harissa:** Embark on a culinary journey with this timeless recipe, capturing the essence of traditional Berber harissa. Discover the perfect balance of heat, smokiness, and depth of flavor as fiery chili peppers, roasted red peppers, and an aromatic blend of spices come together to create a versatile condiment that elevates any dish.
2. **Roasted Red Pepper Harissa:** Indulge in a vibrant and smoky variation of harissa, where roasted red peppers take center stage. Experience the harmonious interplay of sweet and spicy notes as roasted peppers lend a luscious texture and a delightful smokiness to the fiery chili peppers. This harissa adds a captivating layer of flavor to grilled meats, roasted vegetables, and mezze platters.
3. **Harissa Verte:** Embark on a culinary adventure with harissa verte, a vibrant green variation of the classic condiment. Discover the unique flavors of fresh green chili peppers, garlic, and a medley of herbs, creating a piquant and aromatic paste that adds a refreshing twist to grilled fish, chicken, and vegetarian dishes. This vibrant harissa brings a burst of color and a herbaceous touch to your culinary creations.
BERBERé (SPICY RED PEPPER PASTE)
Make and share this Berberé (Spicy Red Pepper Paste) recipe from Food.com.
Provided by Annacia
Categories Ethiopian
Time 15m
Yield 2 cups
Number Of Ingredients 14
Steps:
- Toast ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice in a heavy skillet for one to two minutes, stirring constantly. Remove from heat and let spices cool.
- Combine toasted spices, onion, garlic, 1 tablespoon of salt and the wine in a food processor or blender and process until mixture is a smooth paste. You can also pound mixture together in a large mortar and pestle.
- Combine paprika, red pepper, black pepper and the other tablespoon of salt in the heavy skillet. Toast over low heat one minute, stirring constantly.
- Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes.
- Store berberé in a jar or crock. After it has cooled to room temperature, cover with a thin layer of oil.
- This layer should be replenished after each use to help preserve the spice mixture. Store in refrigerator.
Nutrition Facts : Calories 371.2, Fat 15.3, SaturatedFat 2.6, Sodium 7056.3, Carbohydrate 68.6, Fiber 40.8, Sugar 13.6, Protein 17
BERBERé (SPICY RED PEPPER PASTE)
Make and share this Berberé (Spicy Red Pepper Paste) recipe from Food.com.
Provided by Rita1652
Categories African
Time 25m
Yield 2 1/2 cups, 30 serving(s)
Number Of Ingredients 18
Steps:
- Toast ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice in a heavy skillet for one to two minutes, stirring constantly. Remove from heat and let spices cool.
- Combine toasted spices, onion, garlic, 1 tablespoon of salt and the wine in a food processor or blender and process until mixture is a smooth paste. You can also pound mixture together in a large mortar & pestle.
- Combine paprika`s, red pepper, black pepper and the other tablespoon of salt in the heavy skillet. Toast over low heat one minute, stirring constantly.
- Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes.
- Store berberé in a jar or crock. After it has cooled to room temperature, cover with a thin layer of oil. This layer should be replenished after each use to help preserve the spice mixture. Store in refrigerator.
Nutrition Facts : Calories 36.7, Fat 2, SaturatedFat 0.3, Sodium 468.6, Carbohydrate 5.3, Fiber 3.3, Sugar 1, Protein 1.3
Tips:
- Choose the right peppers: For the most authentic flavor, use dried Berber peppers. You can find these at most Middle Eastern grocery stores. If you can't find Berber peppers, you can substitute another type of dried red pepper, such as Aleppo pepper or cayenne pepper.
- Soak the peppers overnight: This will help to soften the peppers and make them easier to grind.
- Use a food processor or blender to grind the peppers: This will help to create a smooth and consistent paste.
- Add salt and oil to taste: The amount of salt and oil you add will depend on your personal preferences. Start with a small amount and then add more to taste.
- Store the paste in a cool, dark place: The paste will keep for several months in the refrigerator. You can also freeze the paste for up to a year.
Conclusion:
Berber spicy red pepper paste is a versatile condiment that can be used to add flavor to a variety of dishes. It is especially popular in Middle Eastern and North African cuisine. The paste can be used as a marinade, dipping sauce, or spread. It also makes a great addition to soups, stews, and tagines. If you are looking for a way to add some heat and flavor to your next meal, give Berber spicy red pepper paste a try.
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