Berbere Pan Pan Curry

Several months ago, my friend Sally who happens to be a missionary in Ethiopia (Baer Essentials), made me a fantastic pasta dish made with a spice blend called Berbere.

Berbere is deep red in color and has the ability to built the spice level of any dish with a small amount of spice. It's like the best secret ingredient in creating 'hotty' curry - without using a ton of spice.

I've created a summer veggie curry from the Berbere and the local veggies I get from my local farm share (Roots and Wings Farm) that I've made a couple of times and feel is worthy to share. If you like a rich spicy dish, give this one a try!

Berbere Pan Pan Curry

Ingredients:
2 Pan Pan or yellow squash (chopped in cubes)
2 shallots or white onions (diced)
3-4 Clove of garlic (diced)
1-2 cans of tomatoes with chilies or fresh tomatoes and a small jar of hot salsa.
Capers
Olive Oil
Berbere (to taste)
4 Chicken bullion cubes
2 tbls. Marjoram
3 tbls. Garam masala
Handful of chopped fresh Basil
1/2 teaspoon Red pepper flakes.
Salt/Pepper to taste.

Directions
Cover bottom of deep pan with olive oil and set temp at medium heat.
Add onions/shallots, tomatoes (salsa) squash, and garlic and allow to cook down and begin to soften.
Add bullion cubes and about two cups of water.
Add Marjoram, Basil, red pepper flakes and garam masala.
As the mixture starts to simmer add 2-4 tablespoons of Berbere spice with the capers.
Turn down heat to low as the mixture comes to a slow boil.
Allow mixture to simmer and cook down into a juicy stew consistency. Add a bit more water and olive oil if the mixture gets too think to simmer.
Allow to simmer about an hour and remove from heat.

If you want to mellow the heat of this dish, add a few tablespoons of quick-cooking polenta(corn meal) as it simmers or cut the berbere and garam masala amounts in half. The dish will mellow and thicken with the added polenta. If you like the heat as is, serve over steamed rice with any available flat bread (nan, pita and even tortilla).

Enjoy the heat!
T