Awaze
{{Short descriptio|Ethiopian condiment}}
| Alternative names | Red pepper paste |
|---|---|
| Type | Condiment |
| Place of origin | Ethiopia and Eritrea |
| Associated cuisine | Ethiopian cuisine and Eritrean Cuisine |
Awaze is a spicy condiment from Ethiopian cuisine.
Description
[edit]The condiment is a fermented red pepper paste made with a variety of spices, including onion, ginger, garlic, rosemary, thyme, coriander, cinnamon, cardamom, fenugreek, and cumin. It also sometimes contains wine, which is more seen at parties and events.[1] Most households use their own recipe for making awaze.[2] It is used as both a condiment and a marinade,[3] and may be considered a form of hot sauce.[4] Varieties include berbere awaze and mitmita awaze.[5]
Ingredients
[edit]Common ingredients used in awaze tibs include:[4][6]
- Thinly sliced beef or lamb
- Vegetable oil
- Onion, sliced
- Garlic, minced
- Berbere spice
- Tomato paste
- Paprika
- Cayenne pepper
- Awaze sauce
- Soy sauce (in some variations)
- Vinegar
- Salt
- Fresh cilantro (for garnish)
Procedure
[edit]- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the thinly sliced meat to the hot skillet and stir-fry for 3–4 minutes until browned and cooked through. Remove the cooked meat from the skillet and set it aside.
- In the same skillet, add the sliced onion and minced garlic. Stir-fry for about 2–3 minutes until the onion becomes translucent and fragrant.
- Add the berbere spice, tomato paste, paprika, and cayenne pepper to the skillet. Stir well to coat the onions and garlic with the spices.
- Return the cooked meat to the skillet and mix it with the spiced onion mixture.
- Add the awaze sauce, soy sauce, vinegar, and salt. Stir until the meat is evenly coated.
- Continue to cook for another 2–3 minutes until the sauce thickens.
- Adjust seasoning with salt or additional spices according to taste.
- Remove from heat and garnish with freshly chopped cilantro.[6]
Serving
[edit]Awaze tibs is traditionally served hot with injera, which is used to scoop up the meat and sauce. It may also be served with rice or bread in modern adaptations. The dish is commonly accompanied by salads or side vegetables.[6][5]
References
[edit]- ↑ Fanta, Solomon Workneh; Tenagashaw, Mesfin Wogayehu; Tigabu, Muluken Temsgen; Gedilu, Ephrem Yetbarek (2025-03-05). Sustainable Development Research in Manufacturing, Process Engineering, Green Infrastructure, and Water Resources: Advancement of Science and Technology. Springer Nature. pp. 185–186. ISBN 978-3-031-77339-6.
- ↑ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6.
- ↑ Holland, Mina (2015). The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them. Penguin. p. 272. ISBN 978-0-14-312765-9.
- 1 2 Berns, Kittee (2015-01-15). Teff Love: Adventures in Vegan Ethiopian Cooking. Book Publishing Company. ISBN 978-1-57067-887-5.
- 1 2 Civitello, Linda (2011-03-29). Cuisine and Culture: A History of Food and People. John Wiley & Sons. p. 266. ISBN 978-0-470-40371-6.
- 1 2 3 Woldeyes, Eleni (2020-06-25). "awaze recipe, Ethiopian chili dip". Eleni's Kitchen - Ethiopian Favorites. Retrieved 2026-06-06.
See also
[edit]- Harissa, a similar condiment from Maghrebi cuisine
- Gochujang, a similar condiment from Korean cuisine
