8 Serves
91 Mins
Finely mince the onion and garlic using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
EthiopianVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
60 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
146 mg / 4,700 mgSodium
108 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the vegetable oil in a heavy-bottomed pot over medium heat.
Add the minced onion and garlic to the pot, sautéing until softened and fragrant.
Stir in the Berbere spice blend and toast for two minutes to release the essential oils.
Add a small amount of hot water to the mixture to create a paste consistency, then reduce heat to low and simmer for 60 minutes, stirring occasionally to prevent sticking.
Season the finished paste with salt and black pepper to taste.
40
g1
g56
g.jpg&w=3840&q=75)
Ethiopian
American