Some of you may remember a hundred years ago when I started to say that I would teach you how to cook Ethiopian food. An idea which had merit but was obvioulsy lacking in execution as here it is... a mere....
My spice next to the photo in the cookbook which is full of gorgeous recipes. The monkey likes to open it and go through it page by page and tell me what he likes and what he wants to eat. And why yes that is a handy dandy kids take and toss container. Note to self... do not use this container to store baby food in the future.
adapted from Soul of A New Cusine
1tablespoon Fenugreek seeds
1/2 cup dried serrano chilies or other dried chilis
1/2 cup ground paprika
2 tablespoons salt
2 tablespoons ground ginger
2 tablespoon ground onion powder
1 tablespoon cardomom seeds (I bought mine whole but out of the pod)
1 tablespoon freshly ground or grated nutmeg
1/2 tablespoon Garlic powder
1/4 tablespoon Ground cloves
1/4 Tablespoon Ground cinnamon
1/4 Tablespoon Ground allspice
Ground everything together in a coffee or spice grinder. I recommend grated the nutmeg ahead of time as you are not about to grind one of those giant rocks into a fine powder otherwise. I did my stuff in batches because my grinder is small. And be careful when doing the chilis... once again I got to experience what it would be like to mace myself.