Red Pepper (Chili)
(Capsicum Frutescens C. Abyssinicum)
Berbere

Utensils:
large mixing bowl
medium frying pan
mortar and pestle
covered container or jar.

Ingredients:
15 lbs red pepper (dried new Mexican chilie)
5 lbs fresh garlic
5 lbs fresh ginger root
2 cups red onions (chopped)
1 lb rue seed
1 cup sacred basil
1/4 cup cloves
1/4 cup cinnamon
1/4 cup cardamom
1 cup bishop weed
1 1/2 cup salt
3 cups water

Preparation:
Remove all the seed from the red peppers and wash the peppers several times. Dry in the sun or in a mderate oven until crisp and then pound lightly. Pound the garlic, ginger, red onion, rue seed, sacred basil, and bishop weed together. Mix spice mixture with 3 cups of water, add the red pepper and blend well. Cover tightly and let stand for 12 hours. Dry the mixture again in the sun or in a moderate oven. In the meantime, heat the cinnamon, salt, cardamom, and dried cloves. Add to the above mixture and grind together to a fine powder. Store in a tight container. Use as needed.

Berbere is a basic ingredient in the preparation of Ethiopian dishes. It is used to prepare all dishes requiring berbere.

I can post the bebere recipe when I get home. However, be warned that it is for a HUGE amount, apparently, because the first ingredient is: 15 lbs of red pepper! But if you have the energy, you can divide down and hopefully get a good result. I will post it in about 3 hours.