Best 2 Awaze Dipping Sauce Recipes

**Awaze: A Taste of Ethiopian Culinary Heritage**

In the vibrant tapestry of Ethiopian cuisine, few condiments hold a place of reverence quite like awaze. This versatile dipping sauce, with its fiery kick and symphony of flavors, adds a distinctive touch to grilled meats, stews, and vegetable dishes, elevating them to culinary masterpieces. A culinary bridge between tradition and modernity, awaze encompasses a spectrum of recipes, each boasting unique characteristics and regional influences. From the classic red awaze, with its vibrant hue and assertive heat, to the milder green awaze, featuring a vibrant green color and a blend of fresh herbs, this guide will take you on a tantalizing journey through the realm of awaze, providing you with three distinct recipes that showcase its diversity and culinary prowess. Embark on this culinary adventure and discover the transformative power of awaze, a condiment that embodies the essence of Ethiopian culinary heritage.

Let's cook with our recipes!

AWAZE

Awaze image

Awaze is a traditional Ethiopian sauce or spice paste, made from berbere, mitmita and t'edj (mead). It's served with, and used to prepare, the country's main dishes.

Provided by Renards Gourmets

Categories Condiment

Time 5m

Number Of Ingredients 5

Ingredients

2 teaspoons berbere ((Ethiopian spice blend))
1 tablespoon mitmita ((Ethiopian spice blend))
½ cup t'edj ((Ethiopian mead))
2 tablespoons niter kibbeh ((Ethiopian clarified butter), melted)
½ teaspoon salt

Steps:

Mix all the ingredients together to form a smooth paste.
Store awaze in the refrigerator for up to a week.

Nutrition Facts : Calories 395 kcal, Carbohydrate 6 g, Protein 1 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 77 mg, Sodium 1936 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

AWAZE AVOCADO TOAST WITH SOFT-BOILED EGGS

Awaze Avocado Toast with Soft-Boiled Eggs image

Provided by Food Network

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 33

Ingredients

1/4 cup dry red wine
2 tablespoons honey
1/4 cup Berbere Spice Blend, recipe follows
Kosher salt
2 large eggs
2 slices dark rye bread
Ghee or unsalted butter, for brushing
1 ripe avocado, pitted
Kosher salt
Pickled Red Onions and Jalapenos, recipe follows, for garnish
Fresh cilantro leaves, for garnish
1/4 cup ground New Mexico chile
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/2 cup apple cider vinegar
2 tablespoons sugar
1 1/2 teaspoons kosher salt
One 1-inch piece fresh ginger, sliced
1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
1 medium red onion, thinly sliced
1 medium jalapeno, thinly sliced

Steps:

For the awaze sauce: In a small bowl, stir together the red wine and honey. Stir in the Berbere Spice Blend and 1/2 teaspoon salt. The sauce will be a little runny but will thicken as it sits. (This makes more awaze than you'll need for the recipe, but it keeps for at least a week in the fridge and is wonderful on roasted meats or vegetables or stirred into cooked grains. If it is too thick once refrigerated, stir in a few teaspoons of hot water.)
For the avocado toast with soft-boiled eggs: Put the eggs in a small saucepan with water to cover. Bring to a simmer and reduce the heat to the lowest setting. Cook for 6 to 7 minutes (6 will produce set whites with a runny yolk, at 7 minutes the yolk will be almost set but still a bit jammy in the center), then transfer to an ice bath to cool. Peel and halve the eggs.
Toast the rye bread and brush one side with ghee or butter. Put an avocado half on each slice of toast. Mash coarsely with a fork and season with salt. Top with the egg halves. Drizzle with the awaze sauce and top with Pickled Red Onions and Jalapenos and cilantro leaves.
Combine the chile, paprika, cayenne, cardamom, coriander, cumin, ginger, mustard, onion powder, allspice, cinnamon, clove, garlic powder and nutmeg in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely.
Combine the vinegar, sugar, salt and 1/2 cup water in a small saucepan. Add the ginger, coriander and mustard seeds. Simmer to dissolve the sugar and salt, about 1 minute. Stir in the red onions and jalapenos and let cool. (Extra pickled red onions and jalapenos will keep in the refrigerator in an airtight container for up to 2 weeks.)

Tips:

Use fresh ingredients whenever possible.
Taste the sauce as you make it and adjust the seasonings to your liking.
Awaze can be made ahead of time and stored in the refrigerator for up to 2 weeks.
Serve awaze with grilled meats, vegetables, or bread.
Awaze can also be used as a marinade for meats or vegetables.

Conclusion:

Awaze is a delicious and versatile Ethiopian dipping sauce that can be used with a variety of dishes. It is easy to make and can be tailored to your own taste. Whether you are looking for a new dipping sauce for your next party or a new marinade for your next barbecue, awaze is a great option.