Awaze – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Ethiopia Servings: Serves 4
Ethiopia Servings: Serves 4Awaze is a vibrant, spicy sauce hailing from the rich culinary tradition of Ethiopia. Known for its deep, complex flavors and versatile usage, Awaze is a staple in many Ethiopian homes and restaurants. Traditionally, it serves as a condiment accompanying injera, the beloved Ethiopian flatbread, as well as meat dishes like kitfo and tibs. Its heat comes from the Berbere spice blend, a cornerstone of Ethiopian cuisine, providing both warmth and a depth of flavor that is revered by spice lovers worldwide.
Ingredients
- Berbere spice – 3 tbsp / 20 g
- Red wine – 2 tbsp / 30 ml
- Olive oil – 1/4 cup / 60 ml
- Honey – 1 tbsp / 20 g
- Lemon juice – 1 tbsp / 15 ml
Instructions
- In a small mixing bowl, combine the Berbere spice with the red wine to form a paste.
- Slowly incorporate the olive oil into the paste while stirring to maintain a creamy texture.
- Add the honey and lemon juice, stirring the mixture until all ingredients are fully integrated.
- Adjust seasoning by tasting and, if necessary, add more honey or lemon juice to balance spiciness.
Substitutions
- Red wine -> Apple cider vinegar
- Olive oil -> Sunflower oil
- Honey -> Maple syrup
Enhancements in the Next Evolution
- Marinate the mixture overnight to enhance the flavors.
- Incorporate a touch of garlic or ginger for additional depth.
- Experiment with smoked Berbere for a unique twist.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
