This chilli spice paste is fundamental to Tigray cuisine. Recipe author Saba recommends making this recipe in bulk as it stores well, but you can reduce the quantity if you prefer
- Serves: 300 persons
- 5g ground ginger
- 5g ajwain seeds
- 5g black sesame seeds
- 5g coriander seeds
- 5g cardamom seeds
- 5g korarima (Ethiopian cardamom, available online)
- 8g garlic flakes
- 17g onion flakes
- 170g kashmir or medium chilli powder
- 3tbsp sunflower oil
Step 1Roast all the dry spice ingredients, except for the chilli powder, in a dry non-stick frying pan over a medium heat for 5 mins until aromatic. Tip out onto a plate and leave to cool completely.
Step 2Grind the spices in a blender or pestle and mortar to a smooth, fine texture. Transfer to a food processor, add the chilli powder and 25g salt, and mix well.
Step 3Add 250ml of water and the oil, and mix until it becomes a firm paste like playdough. Store in a container with a tight-fitting lid. Will keep covered in the fridge for up to one year.