A fiery, complex condiment paste made from berbere, tej honey wine, garlic, and spices, used as a dip and marinade across Ethiopian cuisine.
Ingredients
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4 tbsp berbere spice blend
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3 tbsp tej or dry white wine
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2 cloves garlic, crushed to paste
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1 tbsp olive oil
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1 tsp ground ginger
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1/2 tsp ground cardamom
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1 tsp honey
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Pinch of salt
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Water to adjust consistency
Instructions
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1
Combine berbere spice blend with tej or wine in a mixing bowl, stirring until a smooth paste begins to form.
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2
Add crushed garlic, ginger, cardamom, and salt, mixing thoroughly until all spices are fully incorporated.
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3
Drizzle in olive oil and honey, stirring continuously to create a cohesive, thick sauce with a glossy finish.
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4
Add water one teaspoon at a time until the consistency resembles a thick but pourable hot sauce.
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5
Let the awaze rest for at least one hour to allow flavors to meld and the berbere to fully hydrate.
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6
Transfer to a clean jar and refrigerate. Awaze keeps for up to two weeks and improves in flavor over days.
Did You Know?
Every Ethiopian household has their own closely guarded awaze recipe, and debates about whose awaze is best can last for generations.