Spice Blends & Basics
Awazeአዋዜ
Berbere loosened into a paste with tej and niter kibbeh — the sauce that comes with tibs. Makes about 3/4 cup.
- Prep
- 10 minutes
- Cook
- No cooking
- Serves
- 8
- Region
- National
Ingredients
8 servings
Method
Put the berbere in a bowl and add the liquid a spoonful at a time, working it smooth before the next one goes in
Stop when it holds its shape on a spoon but still falls off slowly
Stir in the melted niter kibbeh, garlic, ginger, lemon juice and salt
Leave it 30 minutes before tasting. Raw berbere is harsh and needs that time to soften
Adjust the salt and acid, and loosen with a little more liquid if it has stiffened
Photographs
From the kitchen
Awaze is only as good as the berbere in it. This is the recipe that rewards making your own
Tej gives it the sweetness that water cannot. Dry red wine is the closest substitute
It keeps a week refrigerated, and the flavour is better on day two than on day one
Thin it further with a little oil to brush over grilled meat, or leave it thick as a dipping sauce
Tags
- sauce
- vegan-option
- spicy
- condiment
Suitable for
- vegetarian
Contains
- dairy
Watch it made
No video is pinned to this recipe yet.