Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Fenugreek | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 Dried red chiles
- 1/2 tsp Coriander seeds
- 5 Cloves
- Seeds from 6 green cardamom
- Pods
- 1/4 tsp Ajowan seeds
- 8 Allspice berries
- 1/2 tsp Black peppercorns
- 1/2 tsp Fenugreek seeds
- 1 sm Piece of cinnamon
- 1/2 tsp Ground ginger
Directions
Heat a heavy frying pan (without oil) and put in the chilies and other whole spices after 2-3 minutes. Dry roast over a medium heat until they darken, stirring frequently to prevent burning. Leave the spices to cool, then remove and discard the seeds from the chilies and crumble the chilies into the mixture. Grind everything, including the ginger, to a fine powder, and store in an airtight container for up to four months.
Most of these spices can be found at an Indian or Middle Eastern market; hopefully there is one near you. The best way to grind those spices is with a coffee grinder. If you don't have one of those handy, using a blender set on "liquify" works pretty well too. I have tried grinding a batch of garam masala with a mortar and pestle, and I had to give up and resort to a blender because it would have taken me hours otherwise
Category:Ethiopian Recipes
Category:Ethiopian Vegetarian