Dish

Awaze Sauce

Awaze sauce is made with a variety of ingredients, including berbere spice, garlic, ginger, onion, tomato paste, and red wine. The ingredients are sautéed together until fragrant, then blended into a smooth paste. The sauce is typically served with injera, a traditional Ethiopian flatbread, and is often used as a marinade for meat.

African cuisine› East African cuisine› Ethiopian cuisine

Sauce

Origins and history

Awaze sauce is a traditional dish from Ethiopia. It is often served with doro wat, a spicy chicken stew, and is a staple of Ethiopian cuisine.

Dietary considerations

Awaze sauce is not suitable for those with a sensitivity to spicy foods, as it can be quite hot.

Variations

There are many variations of awaze sauce, with each region and family having their own unique recipe. Some variations include the addition of honey, lemon juice, or tamarind paste. Some recipes also call for the use of different types of chiles, such as bird's eye chiles or habaneros.

Presentation and garnishing

Awaze sauce is typically served in a small bowl, with the injera and meat arranged attractively. It is often garnished with fresh herbs or a sprinkle of berbere spice.

Tips & Tricks

To save time, you can make the sauce ahead of time and store it in the refrigerator for up to a week. It also freezes well for longer storage.

Side-dishes

Injera, a traditional Ethiopian flatbread, is the perfect side dish for awaze sauce. Other side dishes may include lentils, collard greens, or roasted vegetables.