Destination
Addis Ababa
The story
Awaze is Ethiopia's answer to a table sauce: berbere (the fundamental Ethiopian chilli-spice blend) whisked into tej (honey wine) or red wine with a spoon of oil until it turns into a smooth, thick, deep-red paste that sits somewhere between a wet marinade and a dipping sauce. Served in a small dish alongside kitfo, tere sega (raw beef strips), boiled eggs, injera or grilled meats. Fiery on first touch, mellow after a beat, always assertive.
Method
In a small saucepan, combine the berbere, red wine and 4 tbsp water. Whisk to a smooth paste. Warm over low heat for 3 to 4 minutes, stirring, until the spices have bloomed and the mixture is glossy. Don't boil.
Off the heat, whisk in the oil, grated garlic, grated ginger, salt, sugar and lemon juice.
Transfer to a small jar and cool to room temperature. Rest at least 30 minutes before serving (the flavours mellow and integrate).
Spoon into a small dish and serve at room temperature alongside kitfo, grilled meats, boiled eggs or bread. Store leftovers in the fridge for up to 2 weeks.
Tips
- Berbere quality varies wildly. A well-made berbere (deeply spiced, subtly fenugreek-forward) makes a superb awaze; a bland supermarket berbere gives you a flat sauce. Buy from a specialist Ethiopian or East African grocer if possible.
- Warm briefly, don't boil. Warming the mixture blooms the berbere spices and softens the raw edges. Boiling drives off the alcohol too fast and can turn the awaze bitter.
- Traditional awaze uses tej (Ethiopian honey wine). If you can find tej, use it in place of the red wine for the classic floral note. A dry mead is a passable substitute.
- Rest before serving. Freshly whisked awaze tastes raw and separates. 30 minutes at room temperature (or overnight in the fridge) lets the paste tighten and mellow.
- Two-week shelf life. Awaze keeps well in a sealed jar in the fridge for up to 14 days. The colour dulls slightly but the flavour improves for the first few days.
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