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Chapter: Condiments: Dry Rub/Spice Mix Recipes
Section: Northeast African Rubs
Recipe: East African Spice Mix No. 3

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East African Spice Mix No. 3
Add this to the long line of special spice mixtures that are responsible
for the characteristic flavors of certain cuisines. This particular mix is
modeled on an East African combination, the classic Ethiopian spice mix
known as berbere. Here we turn it into a wet spice by adding the tropical
staples ginger and orange juice. This spice mix is most appropriate for
soups (or wats, for you Ethiopian food fans out there) or as a rub, in
which guise I would try it with roast chicken or roast lamb.

1 tablespoon crushed cardamom seeds
1 teaspoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground fenugreek
1 tablespoon ground cumin
2 tablespoons ground coriander
2 tablespoons fennel seeds
1/4 cup paprika
1/4 cup cayenne pepper
2 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
2 tablespoons virgin olive oil
2 tablespoons minced ginger
2 tablespoons minced garlic
1 cup red wine
1/4 cup lemon or lime juice
1/2 cup orange juice

1. In a large saute pan, combine all the dry ingredients and saute over
medium heat for 2 to 3 minutes, shaking and stirring constantly. If the
mixture starts to smoke, remove from the heat immediately. Remove from the
pan and set aside.

2. Rinse and dry the saute pan, add the olive oil, and heat until hot but
not smoking. Add the ginger and garlic and saute, stirring frequently, for
1 minute. Add the wine, vinegar, and orange juice, bring to a boil, and
cook until reduced in volume by about half, 5 to 8 minutes. (This will take
longer if you are using a smaller saute pan.)

3. Remove from the heat, stir in the toasted dry spice mixture, and mix
well. This mixture will keep, covered and refrigerated, for up to 2 months.
Makes about 1 1/2 cups.

Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger and John 
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