Ingredients
Base
- 150 gberbere
- 150 mltej, Ethiopian honey wine
- or 150 ml dry red wine
- or water, for a milder paste
To season
- 2garlic cloves, crushed
- 1cm ginger, grated
- 1 tablespoonhoney
- 1/2 teaspoonsalt
- a squeeze of lemon
Sometimes added
- 1 tablespoonoil
- a pinch of ground cardamom
- a little mustard powder
Directions
- Put the berbere into a mixing bowl. Add the garlic, ginger and salt. Pour in about half the liquid. Stir it into a thick smooth paste.
- Add the rest gradually while stirring. Stop when it reaches the consistency you want.
- Stir in the honey and taste it. Add a squeeze of lemon to lift it. Add a spoonful of oil for a glossier paste.
- Taste it and adjust the salt again. It should be hot but not only hot. Cover the bowl and leave it for at least an hour.
- Taste it again after resting and adjust it. Some cooks warm it briefly instead.
- Set it beside the meat on the table. Use it sparingly, since it is very strong.
- Keep it in a sealed jar in the refrigerator. The wine version keeps for about a week.
Technique
- Awaze is one of several Ethiopian table condiments alongside mitmita, a hotter dry chilli powder, and datta, a fresh green chilli relish.
- Each has its own place at the table and they are not interchangeable.
Substitutions
- Dry red wine is the most practical substitute for tej and is widely used.
- A mixture of water and a little honey approximates the sweetness where no wine is wanted.
Variations
- Some households add ground cardamom or a little mustard powder.
- A thinner version is used as a marinade for grilled meat.
- A version made with mitmita rather than berbere is considerably hotter.
Frequently asked questions
What is Awaze?
Awaze is a sauce & condiment from Ethiopia: berbere loosened with tej or wine into a dark dipping paste for grilled meat.
How long does Awaze take to make?
Awaze takes 10 minutes plus resting of preparation and none of cooking. The recipe makes about 300 g. It is rated easy to make.
What can I substitute in Awaze?
Yes, within limits. Dry red wine is the most practical substitute for tej and is widely used. A mixture of water and a little honey approximates the sweetness where no wine is wanted.
