Best Awaze Dipping Sauce 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

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 DIPPING SAUCE

Awaze Dipping Sauce image

This spicy Ethiopian dipping sauce is made from whisking berbere spice blend honey wine, beer, arak, or even just a mixture of water and honey.

Provided by Yohanis Gebreyesus

Categories Dip Sauce Spice Wine Honey

Yield Makes about ⅓ cup (3½ oz/100 g)

Number Of Ingredients 10

Ingredients

Version one:
¼ cup (¾ oz/20 g) berbere spice blend (homemade or store-bought)
⅓ cup (80 ml) tej (honey wine)
Version two:
¼ teaspoon honey
⅓ cup (80 ml) medium-dry white wine
¼ cup (¾ oz/20 g) berbere spice blend (homemade or store-bought)
Version three:
¼ cup (¾ oz/20 g) berbere spice blend (homemade or store-bought)
⅓ cup (80 ml) pastis, ouzo, or arake

Steps:

For version one:
Whisk together the berbere powder and tej in a small bowl until well blended. Store in an airtight container in the refrigerator.
For version two:
Whisk the honey into the wine in a small bowl until well dissolved. Add the berbere powder and whisk again until blended. Store in an airtight container in the refrigerator.
For version three:
Place the berbere powder in a small bowl and whisk with the pastis, ouzo, or arake until smooth and it pours easily off a spoon. Add a touch more liquid if needed. Store in an airtight container in the refrigerator.

SHIMBRA WAT (CHICKPEAS WITH SPICY FLAXSEED PASTE)

Shimbra Wat (Chickpeas With Spicy Flaxseed Paste) image

This Ethiopian dish of chickpeas in a berbere-spiced, flaxseed-thickened sauce makes for a quick, filling, and wonderfully flavorful meal.

Provided by Yohanis Gebreyesus

Yield 3-4 servings

Number Of Ingredients 4

Ingredients

3 tablespoons brown or golden flaxseed
3 tablespoons awaze dipping sauce
14 oz (400 g) cooked or canned chickpeas, drained and rinsed
Salt

Steps:

Heat a small dry frying pan over medium-low heat. Add the flaxseed and lightly dry-toast for about 2 minutes, stirring and shaking the pan, until aromatic. Transfer to a dish and leave to cool. Once cool, grind using an electric spice or coffee grinder.
In a Dutch oven or sauté pan, heat 2 tablespoons of water over low heat and stir in 1 tablespoon of the awaze. Cook for 2 minutes, stirring continuously, then gradually work in the remaining 2 tablespoons of awaze, along with the ground flaxseed and 1 cup (250 ml) of water. Reduce the heat to its lowest possible level, cover, and cook, stirring frequently, for 20 minutes. Add a touch more water if it looks like the mixture is drying out-it should still be a bit runny at the end.
Meanwhile, place the chickpeas in a saucepan and cover with 2 cups (500 ml) of water. Bring to a boil, remove from the heat, and soak in the liquid until ready to use. Drain the chickpeas, reserving about 1 cup (240 ml) of the liquid. Add the chickpeas to the awaze-flaxseed mixture, generously season with salt, and mix well. Tip in some of the reserved cooking water if needed so that the sauce is a touch runny and evenly coats the chickpeas. Cook for a couple of minutes to combine the flavors before serving.