berbere

🥘 Ingredients

• guajillo chilis 400 g
• onion 125 g
• garlic cloves 250 g
• ginger 120 g
• rosemary 20 g
• besobela 1 tbsp
• water
• ajwan seeds ¾ tbs
• cumin seeds ¾ tbs
• salt ¾ tbs
• corriander seeds ¾ tbs
• korerima ½ tbsp
• fenugreek seeds ½ tbsp
• black peppercorns ½ tbsp
• rosemary ½ tbsp
• nigella seeds ½ tbsp
• cinnamon berry 1 tsp
• cloves 1 tsp
• ruta berry ½ tsp
• nutmeg ½ tsp

1. 1

   In blender roughly chop, guajillo chilis , onion , garlic cloves , ginger , rosemary , besobela . Add water if necessary Bag up and let ferment at room temperature 24 hours and up to 72 hours Dehydrate in oven Toast ajwan seeds , cumin seeds , salt , corriander seeds , korerima , fenugreek seeds , black peppercorns , dried rosemary , nigella seeds , cinnamon berry , cloves , ruta berry , nutmeg Blend all to powder.