As a food blogger, I’m always on the hunt for new and exciting flavors to tantalize my taste buds. So when I stumbled upon an African restaurant in New York City that served a spicy sauce called Awaze, I knew I had to give it a try.
Let me tell you, it was love at first bite. The heat from the chili peppers, the warmth of the spices, and the tanginess of the sauce all came together in a symphony of flavors that left me wanting more.
Since then, I’ve been on a mission to learn everything I can about this delicious Ethiopian condiment. And let me tell you, it’s been quite the journey.
For those of you who are unfamiliar with Awaze sauce, it’s a spicy and very hot sauce originating from Ethiopia. It’s made up of berbere, a typical spice blend of the country that includes dried chili peppers, garlic, ginger, onion, rue seeds, cardamom, cloves and cinnamon sticks.
But what really sets Awaze sauce apart is its versatility. It can be used as a dip for fresh vegetables or as a flavor boost to a sandwich or wrap. You can also substitute awaze for berbere in stews and stir fries or drizzle it over the top after cooking.
In this blog post, I’ll be sharing everything I’ve learned about Awaze sauce – from its origins and ingredients to how to make it at home and dishes that go well with it. So buckle up and get ready for a spicy ride through the world of Ethiopian flavors!
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