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Awaze
Awaze (አዋዜ): fiery berbere paste loosened with oil, lemon and garlic, the dip for tibs and grilled meat
Wherever tibs are fried or meat is grilled in Ethiopia, from roadside butcher-restaurants on the edge of Addis Ababa to wedding feasts, a small dish of brick-red awaze sits beside it. It is berbere turned into a thick, glossy paste: hot, garlicky, a little sharp from lemon, with a rounded warmth from the spices. Strips of meat are dabbed into it, it is stirred into a pan of tibs at the last moment, and a spoon of it livens up plain lentils too. Some cooks loosen it with tej (honey wine) or red wine, both of which contain alcohol; this version uses water and lemon juice and is entirely alcohol-free. Chef's tip: let it rest for an hour before using; the raw edge of the chilli softens and the garlic mellows into the paste.
- Total time
- 12 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 5 tbsp berberesee our recipe
- 3 garlic clovescrushed to a paste
- ⅓ oz fresh gingerfinely grated
- 4 tbsp waterboiled and cooled
- 2 tbsp lemon juice
- 4 tbsp vegetable oilplus extra to cover in the jar
- ½ tsp salt
- ¼ tsp ground cardamom (optional)or korerima
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Method
0/5 doneStep 1: Put 5 tbsp berbere in a dry small pan over a low heat and stir for 60–90 seconds, just until it smells toasty and darkens a shade. Take it off the heat at once: burning the chilli powder is the one mistake that ruins awaze, leaving it acrid.
2 minStep 2: Tip the warm berbere into a bowl and stir in 3 garlic cloves, ⅓ oz fresh ginger and ¼ tsp ground cardamom.
Step 3: Add 4 tbsp water and 2 tbsp lemon juice a spoonful at a time, stirring until it forms a smooth paste about as thick as ketchup.
Step 4: Beat in 4 tbsp vegetable oil and ½ tsp salt until glossy. Taste and add a little more lemon or salt if needed.
Step 5: Leave to stand for at least 1 hour before serving. Store in a clean jar, covered with a thin layer of oil, in the fridge for up to 2 weeks; always use a clean spoon.
Nutrition per serving
- Calories
- 80 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does awaze take?
- About 12 minutes in total: 10 minutes to prepare and 2 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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