MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: BERBERE SAUCE
  Categories: Sauces, Ethiopian
       Yield: 1 Cup
       2 ts Cumin seeds
       4    Cloves, whole
       6    Cardamom pods
     1/2 ts Peppercorns, black
     1/4 ts Allspice, whole
       1 ts Fenugreek seeds, whole
     1/2 c  Shallots, dried
       3 oz Long red dried chilies
       3    Thai chile, dried
     1/2 ts Ginger, ground
     1/4 ts Turmeric
       2 ts Salt
   In a small frying pan, combine the cumin seeds, cloves, cardamom pods,
   black pepper, allspice and fenugreek. Cook over medium-low heat, stir-
   ring, until lightly toasted, about 1 minute. Place in a blender, add
   shallots and whirl until finely ground. Discard stems and seeds from
   chilies. Break up the pods and process until ground. Combine with the
   toasted seasonings and the remaining spices.
                       From The Palm Beach Post, April 1987
          Recipe from “The Africa News Cookbook: African Cooking for
                       Western Kitchens,” edited by Tami Hultman
                       Penguin Books