📝 About This Recipe
Awaze is the soul of Ethiopian condiments, a luxurious and fiery paste that balances the intense heat of Berbere spices with the complex sweetness of honey wine. Traditionally served alongside grilled meats like Tibs or used as a rich dipping sauce for Injera, this versatile condiment is a masterclass in depth and aroma. Its vibrant crimson hue and velvety texture make it an essential addition to any Ethiopian feast, offering a perfect bridge between heat, acidity, and earthiness.
🥗 Ingredients
The Spice Base
- 1 cup Berbere Spice Blend (Authentic Ethiopian blend containing chili, garlic, ginger, and korarima)
- 1/2 teaspoon Kosher Salt (Adjust to taste)
- 1/4 teaspoon Ground Ginger (For extra brightness)
- 1/4 teaspoon Ground Garlic (Optional, for deeper savory notes)
The Liquid Aromatics
- 1/2 cup Tej (Ethiopian Honey Wine) (Traditional; can substitute with a sweet Mead or White Wine)
- 1/4 cup Dry Red Wine (Adds a sophisticated tannic depth)
- 1/4 cup Water (Warm; used to adjust consistency)
- 1 tablespoon Fresh Lemon Juice (Freshly squeezed)
- 2 tablespoons Olive Oil or Niter Kibbeh (Melted spiced butter provides the most authentic flavor)
The Finishing Touches
- 1 teaspoon Honey (Only if using dry wine instead of Tej)
- 1 teaspoon Whiskey or Brandy (Optional, for a classic 'Kifto-style' punch)
👨🍳 Instructions
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1
Begin by sifting your Berbere spice blend into a medium-sized glass or ceramic mixing bowl to ensure there are no clumps.
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2
Whisk in the salt, ground ginger, and ground garlic until the dry spices are perfectly uniform in color.
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3
Slowly pour in the Tej (honey wine) while whisking constantly. The powder will begin to absorb the liquid and darken significantly.
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4
Add the dry red wine in a steady stream, continuing to stir until a thick, grainy paste forms.
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5
Incorporate the melted Niter Kibbeh (or olive oil). This fat is crucial as it carries the fat-soluble flavors of the chili and gives the paste a beautiful glossy sheen.
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6
Add the fresh lemon juice to provide a necessary acidic lift that cuts through the heat.
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7
Evaluate the thickness. If the paste is too thick to dip, add warm water one tablespoon at a time until it reaches the consistency of a thick barbecue sauce.
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8
If you substituted the honey wine with dry wine, whisk in the teaspoon of honey now to replicate the traditional sweetness.
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9
For a truly authentic kick, stir in the optional teaspoon of whiskey or brandy.
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10
Taste the Awaze. It should be intensely spicy, slightly sweet, and tangy. Add a pinch more salt if the flavors need to pop more.
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11
Cover the bowl with plastic wrap and let the paste sit at room temperature for at least 30 minutes. This allows the dried spices to fully rehydrate and the flavors to marry.
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12
Give the paste one final stir before transferring it to a clean glass jar for serving or storage.
💡 Chef's Tips
Use high-quality, fresh Berbere; if your spice blend is over six months old, the Awaze will taste dusty rather than vibrant. If you cannot find Tej, a mix of 3 parts Riesling and 1 part honey is an excellent substitute. Always use a non-reactive bowl (glass or ceramic) as the acidity in the wine and lemon can react with metal and alter the taste. Awaze matures with age; if it feels too spicy immediately after mixing, let it sit in the fridge overnight to mellow out. To keep the paste fresh, pour a thin layer of oil over the top before sealing the jar to prevent oxidation.
🍽️ Serving Suggestions
Serve as a side dip for 'Lega Tibs' (tender sautéed lamb or beef cubes). Stir a tablespoon into 'Kifto' (Ethiopian steak tartare) for an extra layer of complexity. Use it as a bold marinade for roasted chicken or grilled portobello mushrooms. Pair with a cold Ethiopian St. George beer or a crisp, chilled honey mead to balance the heat. Smear a thin layer on fresh Injera and top with Ayib (Ethiopian cottage cheese) for a simple snack.