Awaze Dabo Recipe: How To Make A Spicy Traditional Ethiopian Bread

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There’s nothing quite like the aroma of freshly baked bread, and when that bread is infused with the vibrant, spicy notes of Ethiopian awaze, it’s an experience unlike any other. Awaze Dabo, a unique and flavorful Ethiopian bread, holds a special place in my heart – it’s a comforting staple that perfectly complements any Ethiopian meal or stands proudly on its own.

Key Information

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Servings: 8-10

Ingredient Highlights

Awaze sauce: A fiery Ethiopian chili paste made from a blend of spices like berbere, garlic, and ginger. It’s what gives Awaze Dabo its signature kick and beautiful reddish hue. If you can’t find pre-made awaze, you can easily make your own by blending berbere spice with a little water, garlic, and ginger.
False banana leaves: Traditionally used to line the baking pan, imparting a subtle aroma and preventing sticking. While authentic, aluminum foil works perfectly as a readily available substitute.
Seasoned oil: Created by infusing cooking oil with the awaze sauce and other aromatics, crucial for both flavor and the bread’s tender texture. See the full ingredient list in the recipe card below.

Equipment Needed

You’ll need a good-sized pot for preparing the awaze sauce and seasoned oil, as well as a large mixing bowl for the dough. Several bread baking pans are essential for shaping and baking the dabo. While not strictly necessary, a stand mixer with a dough hook can make the kneading process much easier, ensuring a smooth, elastic dough.

Step-by-Step Overview

Start with the creation of the aromatic awaze-infused oil. Gently sauté shallots until fragrant, then introduce the garlic-ginger paste and the star ingredient, awaze.
Slowly add warm water in stages, allowing the sauce to absorb it fully and deepen in flavor, reducing the heat as it thickens and the oil beautifully surfaces. This seasoned oil is the heart of the bread, so don’t rush this step!
Once strained, this vibrant oil is ready to transform your dough.
Next comes the dough preparation. Combine your dry ingredients – semolina, flour, salt, and yeast – then gradually incorporate the warm water mixed with your freshly prepared seasoned oil.
Kneading is crucial; aim for a smooth, elastic dough that springs back when lightly pressed. Add a little more warm water if your dough feels too stiff.
The dough will undergo two rises, each essential for developing its light, airy texture. Find a warm, draft-free spot in your kitchen to encourage a good rise.
After the first rise, a quick knead helps redistribute the yeast and gluten, preparing it for its final ascent.
Preheat your oven to 400°F (200°C). Line your baking pans with false banana leaves or aluminum foil.
Place your risen dough into the prepared pans, cover, and bake. Use the toothpick test to check doneness.
Once baked, let the bread cool upside down to prevent crumbling.

Storage & Reheating Tips

Awaze Dabo is best enjoyed fresh, but leftovers store beautifully. Keep the bread in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap individual slices tightly in plastic wrap and then in foil, and freeze for up to 2-3 months. To reheat, a quick toast in a pan or a few minutes in a preheated oven (350°F/175°C) will bring back its warmth and a slight crispness. If reheating from frozen, thaw overnight in the refrigerator before warming.

Variations & Substitutions

While this recipe is fantastic as is, feel free to experiment! For an extra layer of flavor, you could add a pinch of nigella seeds or fenugreek to the dough. If you prefer a milder bread, reduce the amount of awaze sauce slightly, or for a bolder kick, increase it! While the recipe calls for wheat flour, you could experiment with a blend of wheat and a small amount of teff flour for a more authentic Ethiopian texture, though this might require adjusting liquid amounts.

FAQs

Can I freeze Awaze Dabo?

Yes, absolutely! Wrap tightly and freeze for up to 2-3 months.

What if I don’t have false banana leaves?

Aluminum foil works perfectly as a substitute for lining the pans.

My dough isn’t rising, what’s wrong?

Ensure your yeast is fresh and your water is warm (not hot!) enough to activate it. A warm, draft-free environment is also crucial for rising.

Can I make this gluten-free?

While traditional Awaze Dabo uses wheat flour, you could experiment with a gluten-free all-purpose flour blend, though the texture may vary.

Where can I find awaze sauce?

Look for it in African or international grocery stores. Many online retailers also carry it.

A Taste of Ethiopian Heritage

Awaze Dabo isn’t just bread; it’s a piece of Ethiopian culinary heritage. Growing up, the smell of dabo baking in our kitchen was a comforting sign of family gatherings and delicious meals to come. It’s often served alongside stews like Doro Wat or Shiro, perfect for scooping up every last drop of savory sauce. This bread embodies the warmth and hospitality of Ethiopian culture, and I hope making it brings a little bit of that spirit into your home.