- 2
Ingredients
- Smoked Berbere Spice Mix:
- 600 600 600 g pumpkin (any variety) cut into small, bite-sized chunks
- 600 600 600 g pumpkin (any variety) cut into small, bite-sized chunks
- 600 600 600 g pumpkin (any variety) cut into small, bite-sized chunks
- 1/4 1/4 2 1 + 2 tbsp + 1 tbsp olive oil
- 1/4 1/4 2 1 + 2 tbsp + 1 tbsp olive oil
- 1/4 1/4 2 1 + 2 tbsp + 1 tbsp olive oil
- One large One large onion, roughly chopped
- One large One large onion, roughly chopped
- One large One large onion, roughly chopped
- 3 3 3 garlic cloves, minced
- 3 3 3 garlic cloves, minced
- 3 3 3 garlic cloves, minced
- 100 100 100 g unsalted cashews
- 100 100 100 g unsalted cashews
- 100 100 100 g unsalted cashews
- 1 1 1 tbsp Smoky Berbere spice mix
- 1 1 1 tbsp Smoky Berbere spice mix
- 1 1 1 tbsp Smoky Berbere spice mix
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup water
- to and pepper, to taste
- to and pepper, to taste
- to and pepper, to taste
- Smoked Berbere Spice Mix:
- Smoked Berbere Spice Mix:
- 1/2 1/2 1/2 teaspoon fenugreek
- 1/2 1/2 1/2 teaspoon fenugreek
- 1/2 1/2 1/2 teaspoon fenugreek
- 1/2 1/2 1/2 cup ground dried New Mexico chiles
- 1/2 1/2 1/2 cup ground dried New Mexico chiles
- 1/2 1/2 1/2 cup ground dried New Mexico chiles
- 1/4 1/4 1/4 cup paprika
- 1/4 1/4 1/4 cup paprika
- 1/4 1/4 1/4 cup paprika
- 1 1 1 tablespoon salt
- 1 1 1 tablespoon salt
- 1 1 1 tablespoon salt
- 1 1 1 teaspoon ground ginger
- 1 1 1 teaspoon ground ginger
- 1 1 1 teaspoon ground ginger
- 1 1 1 teaspoon onion powder
- 1 1 1 teaspoon onion powder
- 1 1 1 teaspoon onion powder
- 1/2 1/2 1/2 teaspoon ground cardamom
- 1/2 1/2 1/2 teaspoon ground cardamom
- 1/2 1/2 1/2 teaspoon ground cardamom
- 1/2 1/2 1/2 teaspoon ground coriander
- 1/2 1/2 1/2 teaspoon ground coriander
- 1/2 1/2 1/2 teaspoon ground coriander
- 1/4 1/4 1/4 teaspoon ground nutmeg
- 1/4 1/4 1/4 teaspoon ground nutmeg
- 1/4 1/4 1/4 teaspoon ground nutmeg
- 1/4 1/4 1/4 teaspoon garlic powder
- 1/4 1/4 1/4 teaspoon garlic powder
- 1/4 1/4 1/4 teaspoon garlic powder
- 1/8 1/8 1/8 teaspoon ground cloves
- 1/8 1/8 1/8 teaspoon ground cloves
- 1/8 1/8 1/8 teaspoon ground cloves
- 1/8 1/8 1/8 teaspoon ground cinnamon
- 1/8 1/8 1/8 teaspoon ground cinnamon
- 1/8 1/8 1/8 teaspoon ground cinnamon
- 1/8 1/8 1/8 teaspoon ground allspice
- 1/8 1/8 1/8 teaspoon ground allspice
- 1/8 1/8 1/8 teaspoon ground allspice
Preparation
Step 1
Smoked Berbere:
Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.
Berbere keeps in an airtight container, chilled, 3 months.
Dip:
1.Preheat your oven to 200°C/ 390°F
2.In a bowl, combine the pumpkin pieces with the 1 tbsp of olive oil and spread in an even layer across a lined baking tray. Place in the oven for 20 to 30 minutes or until the pumpkin is cooked through. Remove from the oven and allow to cool.
3.In a pan over low heat, slowly cook the chopped onion in the 2 tbsp of olive oil until they soften and caramelise – roughly 20 minutes depending on the heat. Once they have turned a deep brown and smell sweet, stir in the minced garlic and Smoky Berbere and cook for another minute or until fragrant. Remove from the heat and allow to cool.
4.Once everything is cooled, place all the ingredients into a food processor and blend until a smooth, dip-like consistency is reached, adding another ¼ cup of water if necessary.
5.Can be stored in the refrigerator for up to one week.
Makes 2 cups.