I make this a little differently every time. Here’s a recipe that will work if you don’t want to think about things, then I’ll list a few optional ingredients.
- 1/8 t allspice
- 1/2 t cardamom
- 1/8 t cinnamon
- 1/8 t cloves
- 1/2 t coriander
- 1 t ground (dried) ginger
- 1 t fenugreek (i’m experimenting with using even more fenugreek, and think it would be good)
- 4 T paprika
- 6 T ethiopian red chili — the Brundo market in Oakland just labels this stuff berbere chili. If you’re using this recipe, you want chili, not a spice mix. Other kinds of chili work well enough.
can also add:
- 1/4 t nutmeg
- 1/2 t black pepper
- 1/4 t turmeric
- salt (i add this when i’m cooking–is there a reason to add it to the mix?)
Grind everything. Dry roast it in a skillet for a few minutes, stirring (almost) constantly. Do not inhale powdered chili. Cool, keep in bone-dry container. Yields about a 3/4 cup (whatever–do the math yourself). I usually make enough to fill a pint jar + whatever I plan on using that night.
-N