Awaze Recipe

Get ready to ignite your taste buds with Awaze, the quintessential Ethiopian spice paste that brings a vibrant, spicy, and tangy kick to any dish. This isn’t just a condiment; it’s a flavor revelation, and I absolutely adore how it transforms simple ingredients into an unforgettable culinary experience.

Key Information:

• Prep time: 5 minutes
• Fermentation time: 1 week
• Total time: 5 minutes (plus 1 week fermentation)
• Yield: 5 oz.
• Serving size: 15g
• Diet: Vegetarian
• Cuisine: Ethiopian
• Category: Condiments

Ingredient Highlights: Unlocking Awaze’s Magic

• Berbere: This is the soul of Ethiopian cuisine, a complex spice blend featuring chili peppers, ginger, garlic, basil, korarima, rue, and more. It provides the foundational heat and aromatic depth. If you can’t find pre-made berbere, you can often find recipes to make your own from scratch, or look for a high-quality blend online or at an international market.
• Mitmita: A fiery red spice blend, mitmita is even hotter than berbere, often including bird’s eye chili, cardamom, cloves, and salt. It adds an extra layer of intense heat and a unique pungency. For a milder Awaze, you can reduce the amount of mitmita or omit it entirely, though you’ll lose some of that authentic kick.
• Niter Kibbeh: This is Ethiopian spiced clarified butter, infused with aromatic spices like fenugreek, cumin, turmeric, and cardamom. It lends a rich, nutty, and deeply savory flavor, along with a silky texture. If Niter Kibbeh is unavailable, you can substitute with regular clarified butter or ghee, though you’ll miss out on some of the nuanced spice notes.
• Tej: Ethiopian honey wine, Tej, is crucial for both flavor and the fermentation process. Its unique sweetness and slight tang contribute significantly to the final taste profile. If Tej is impossible to find, a dry white wine with a touch of honey or even a very light, dry mead could be a distant substitute, but the authentic flavor will be altered.

See the full ingredient list in the recipe card below.

Equipment Needed: Simple Tools for a Powerful Paste

• Clean, dry mixing bowl: Essential for combining your dry spices before introducing the liquids.
• Whisk or spoon: For thoroughly blending the ingredients into a smooth paste.
• Food processor (optional): While not strictly necessary, a food processor can be incredibly helpful for achieving that perfectly smooth, lump-free consistency, especially if your spices aren’t finely ground.
• Clean, dry sealed container: Crucial for the fermentation process, ensuring your Awaze develops its characteristic flavor and keeps well.

Step-by-Step Overview: Crafting Your Awaze

1. Begin with bringing together your dry ingredients: the vibrant berbere, the fiery mitmita, and a touch of salt. Ensure these are well-proportioned and thoroughly combined in a clean, dry bowl. If you’re using whole spices that you’ve ground yourself, a quick sift at this stage can prevent any unwanted lumps in your final product.
2. Next, introduce Tej, the Ethiopian honey wine. Pour it into your dry spice blend and mix everything together until it forms a thick, fragrant paste. This is where the initial tang and subtle sweetness start to infuse the spices.
3. Finally, add the melted Niter Kibbeh. This spiced clarified butter gives Awaze its incredible richness and helps bind everything into a cohesive, luxurious paste. Mix thoroughly, either by hand with a sturdy spoon or, for ultimate smoothness, in a food processor.
4. Once your Awaze is perfectly blended, transfer it to a clean, dry, and sealed container. The paste then needs to sit in the fridge for about a week to properly ferment. The exact time can vary depending on your local climate and humidity, so keep an eye on it.

Storage & Reheating Tips

Once your Awaze has properly fermented, store it in a clean, airtight container in the refrigerator. It will keep well for several weeks, and some even find its flavor deepens over time. Because of the Niter Kibbeh, the Awaze will solidify when chilled. For the best texture and flavor, take your Awaze out of the fridge about 15-30 minutes before you plan to use it. Avoid freezing, as it can affect the texture and the delicate balance of fermented flavors.

Variations & Substitutions

• Heat Level: For a milder Awaze, reduce the amount of mitmita or omit it entirely. If you crave more heat, you can increase the mitmita or add a pinch of cayenne pepper.
• Vegan Option: To make this recipe vegan, substitute the Niter Kibbeh with a high-quality plant-based clarified butter or a neutral-flavored oil like avocado oil.
• Tej Alternatives: If you absolutely cannot find Tej, a dry white wine with a teaspoon of honey dissolved in it could be a very last resort.

FAQs

A Taste of Tradition: The Story of Awaze

Awaze isn’t just a condiment; it’s a cornerstone of Ethiopian culinary tradition, deeply woven into the fabric of everyday meals and celebrations. Growing up, the aroma of Awaze being prepared was a comforting sign that something delicious was on its way. It’s the secret weapon behind the rich, complex flavors of dishes like Tibs (sautéed meat) and Kitfo (Ethiopian steak tartare), adding that signature fiery depth that makes Ethiopian food so uniquely captivating. This paste embodies the communal spirit of Ethiopian dining, where bold flavors are shared and savored, bringing people together around the table. Making your own Awaze is a step into that rich culinary heritage, a way to bring the authentic taste of Ethiopia right into your kitchen.

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