Mild Red Chili Pepper Powder (YeAwaze Duket) is one of the main ingredients of Ethiopian cooking.
Ingredients:
10 lbs Hot long red chili peppers
3 lbs Fresh cloves garlic
2 lbs Ginger roots
½ cup Sacred basil (besobla)
½ cup Cardamom (korerima)*
2 tablespoons Cloves
3 tablespoons Cinnamon
¼ cup Bishop weeds (netch azmud)*
1 cup Shallot or red onion
1½ cup Salt
Water as required
Preparation:
1st Step: Cut the peppers and remove all the seeds; keep the seeds aside if you wish to use the seeds for another recipe called Afringe;
2nd Step: Rinse the peppers 3 to 4 times and dry under the sun until crunchy; pound the peppers;
3rd Step: Peel and chop the onion and ginger, peel the garlic; mix with bishop weed, scared basil; add the spices to the pepper and pound again.
4th Step: Add to the spiced pepper one cup of water. Keep it tight in a container for a day.
5th Step: The next day, Put mixture under the sun to completely dry;
6th Step: Lightly warm and grind cinnamon, cloves, cardamom and salt.;
7th Step: Mix all ingredients together and take it to the mill house. Keep the Awaze powder in a tight container preferably in fridge.
* You will find these spices in Ethiopian or Indian shops.
For nutritional facts of this recipe please visit http://www.recipezaar.com/431511. For vitamin content please click on "Print Recipe" on aforementioned site.
Ingredients:
10 lbs Hot long red chili peppers
3 lbs Fresh cloves garlic
2 lbs Ginger roots
½ cup Sacred basil (besobla)
½ cup Cardamom (korerima)*
2 tablespoons Cloves
3 tablespoons Cinnamon
¼ cup Bishop weeds (netch azmud)*
1 cup Shallot or red onion
1½ cup Salt
Water as required
Preparation:
1st Step: Cut the peppers and remove all the seeds; keep the seeds aside if you wish to use the seeds for another recipe called Afringe;
2nd Step: Rinse the peppers 3 to 4 times and dry under the sun until crunchy; pound the peppers;
3rd Step: Peel and chop the onion and ginger, peel the garlic; mix with bishop weed, scared basil; add the spices to the pepper and pound again.
4th Step: Add to the spiced pepper one cup of water. Keep it tight in a container for a day.
5th Step: The next day, Put mixture under the sun to completely dry;
6th Step: Lightly warm and grind cinnamon, cloves, cardamom and salt.;
7th Step: Mix all ingredients together and take it to the mill house. Keep the Awaze powder in a tight container preferably in fridge.
* You will find these spices in Ethiopian or Indian shops.
For nutritional facts of this recipe please visit http://www.recipezaar.com/431511. For vitamin content please click on "Print Recipe" on aforementioned site.
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