Berbere Marinade

1 sm Onion

2 sm Cloves garlic (2 t.)

1 Inch piece fresh ginger

2 ts Cracked black peppercorns

1 ts Red pepper flakes or to

-taste 1 ts Coriander seeds

1 ts Cardamom seeds

1 ts Fenugreek seeds, optional

1/8 ts Ground cinnamon

1/8 ts Ground cloves

1/8 ts Ground allspice

1 tb Salt or to taste

1/3 c Imported paprika

1/2 c Olive oil

* Juice of 1 lemon (1/4 cup) Finely chop onion. Mince garlic and ginger. Place onions, garlic, ginger, peppercorns, red pepper, coriander, cardamom, fenugreek, cinnamon, cloves, allspice, salt and paprika in dry skillet and cook over medium heat 3 to 4 minutes, or until spices are lightly roasted and fragrant. Combine roasted spice mixture, olive oil and lemon juice in blender and puree to smooth paste. Spread paste on meat and marinate overnight. WARNING: A little of this spicy mixture goes a long way! Makes enough marinade for 1 1/2 pounds tuna, pork tenderloin and sirloin steak.