160 ml olive oil
1 tsp cumin seeds
7-1 medium sized garlic cloves (or 16 really small) very roughly chopped
3 tsp Arada Berberé (I use 3 tsp)
3 tsp paprika powder
1 kg chopped tomatoes
1-2 tsp salt (himalaya)
Before
you start, prepare everything you need and place it by the stove, as
once you start it’s going to go too fast for you to measure out
anything.
Preparation:
1. Chop the garlic in large chunks
2. Measure out Berberé and paprika powder into a little bowl
3. Measure out cumin seeds
4. Cut open the chopped tomato packages
– Heat the oil, really hot, try with some cumin seeds to see if they bubble slightly when thrown in
– Add cumin seeds. Let them sizzle until they become darker (But not black! Less is more here.)
– Add garlic. Let it sizzle until they START turning golden brown (Don’t let them have dark colours. Less is definitely more here.)
– Add spices and let them sizzle for a couple of seconds.
– Add tomatoes. Use a large wooden spatula and pour the tomatoes on and to let them glide on it into the oil, as this way the oil will stay more calm.
– Add salt.
– Let boil on low heat until you see the oil clearly separating from the “meet” of the sauce.
