Ethiopian Mustard

I have to start this blog with a couple of confessions.

mustard2-photo1. Ethiopian Mustard doesn’t exist.  I made it up.  I created it using the spices I think Ethiopians would use if they made a mustard type spread or dipping sauce.  Berbere makes everything taste great.

2. I spent the first 10 years of my life (maybe a few more) thinking mustard was the grossest substance on Earth.  Lunch was always mustard and bologna on bread so white it made Wonder Bread look whole-grain for Camp Chingachgook hikes up Buck Mountain.  I didn’t like white bread, bologna, or mustard but standing on top of Buck Mountain was so great, I diligently scraped as much of the mustard off as I could, gave the bologna to a friend and ate what was left of the white bread.

Now I love Mustard.  I also love Hot Food.  I had never made mustard before and I was going to start with a very simple version as my first undertaking, but I lacked 1/2 of the mustard powder I needed and had to rethink things.  I used Alton Brown’s “Best Mustard Ever” recipie as a starting point.  The Result…

Ethiopian Mustard – Spicy!

Great for sandwiches, dipping pretzels, anywhere you might use mustard and then some.

 

Step 1. Mix Dry Spices together and set aside:

  • 1/8 cup mustard powder
  • 1/8 cup berbere spice (this is the Ethiopian spice that is central to their cooking)
  • 1 teaspoon sea salt
  • 1/2 teaspoon tumeric
  • 1/4 teaspoon spanish hot paprika
  • 1/4 teaspoon granulated garlic

Step 2. Mix Liquids together in a seperate bowl and set aside:

  • 1/2 cup pickle juice
  • 1/2 cup cider vinegar
  • 1/4 cup water

Step 3. Grind up 1/4 cup of mustard seeds and mix with dry spices.

mustard-photoStep 4. Mix all ingredients and whisk for at least 60 seconds. It will be watery.

Step 5. Microwave for 60 seconds.

Step 6. Use an immersion blender and blend for 3 minutes until it thickens.

Allow to cool.  Can/Jar.  Enjoy. It is spicy and yummy.

 

 

 

 

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