Awaze is Ethiopia’s essential hot sauce: a thick, brick-red paste of berbere spices loosened with red wine or tej (Ethiopian honey wine), sharpened with garlic and ginger.
The engine of awaze is berbere — the great Ethiopian spice blend of dried chilies, garlic, ginger, cardamom, cloves and cinnamon. The sauce is essentially berbere brought to life: wet, pungent and gloriously versatile.
It takes ten minutes to make and transforms everything it touches: grilled meats, tibs (Ethiopian sautéed meat), vegetables, sandwiches — anywhere you would reach for hot sauce, awaze does the job with more soul.
Awaze Sauce Recipe
What you need
Ingredients
- 2 garlic cloves
- 1 tablespoon chopped ginger
- 2 teaspoons salt
- 4 tablespoons finely ground berbere (awaze spice blend)
- ½ cup red wine or tej (honey wine/mead)
Cook along
Instructions
- Crush the garlic and ginger finely with the salt in a mortar.
- Mix in the berbere, then work in the wine until you have a thick, smooth sauce.
- Let it rest for a few hours before using — the flavors need time to marry.
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