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 Willoughby