Awaze - Tasty Ethiopian Chilli Paste
Awaze Can Spice up Any Dish
Awaze is a paste based on berbere, the Ethiopian chilli mixture. It can kept for a long time and used whenever you want to add that little extra to a dish. It is really quick and easy to make. In Ethiopia it is often eaten together with fried meat (tibs), but it is equally good with vegetables or fish. Why not experiment and try something new?
Buy Berbere Here
Berbere is a mixture of chillies and spice. The chillies are spread out in the sun to dry, and then ground together with the spice.
Have a look at the pictures on how to make awaze. After that, there will be a printable recipe, so you will have it all in one place. Then, I will share my secret recipe for "Fish with Awaze"- a very popular dish!
The Ingredients for Awaze
Basically, there are three ingredients. Berbere, whiskey and oil. I use olive oil, EVVO, but you can use any oil you like. If you don't have any berbere, there is a good recipe on how to prepare it here: Making Berbere
Mix the berbere with hot water, then slowly add the oil. The result will be a rather thick paste.I like mixing it with water first, so it does not get too much fat.
Extra Virgin Olive Oil
It is important to use a good oil for awaze, but it does not have to be EVVO.
Awaze with Whiskey
Now, add the whiskey to the paste, a little at the time. When you have reached a smooth consistency, it is enough. Keep in mind that the berbere will swell a bit, and the paste will get thicker.
Why not put the awaze in a nice jar, then you can use it straight on the table as a side-dish?
Put the finished awaze paste in a sterilized jar. It will keep for months, and don't have to be kept in the fridge.
Do you like Ethiopian food?
I usually prepare one small jar at the time, it lasts long for me. It is easy to make more or less, according to your needs. We use whiskey, but try any stronger.alcohol you like. This paste is best when prepared in advance, it gets better when a little "matured". But,of course, you can make one quickly if you feel like eating some.
- 1 cup berbere
- 1 cup hot water
- 1/4 cup oil
- 1/4 cup whiskey
- Mix berbere and hot water. It will be a thick paste. Now, add the oil, mixing very well. Finally, slowly add the whiskey. If you think the consistency is good, no need to add all of it. Put the paste in a sterilized jar. Does not need to be kept in the fridge, will keep for months.
How To Use Awaze
Normally, awaze is eaten together with fried meat, tibs. You take a piece of meat, dip it in awaze, and enjoy! However, the paste is versatile, use your fantasy. Wherever you would enjoy chilli, you can use awaze.
Fish With Awaze
- 3/4 lb fish fillet
- 2 cans crushed tomatoes
- 2 tbsp awaze
- 1 stock cube
- Cut the fish in bite-size chunks, making sure there are no bones. Bring the tomatoes to a boil in a wide pan, then add the stock cube. Leave it to boil for about ten minutes, the tomatoes will reduce to a thick sauce. Add the fish and let it simmer until the fish is ready (about ten minutes). Be careful when stirring so the fish doesn't break. Serve with rice or naan-bread.
An American Version of Berbere
Tibs with Awaze
If you want to eat the meat without the awaze, just skip the last step.
- 1 lb tender meat- cut in small pieces
- 1 onion- finely chopped
- 2 cloves of garlic-finely chopped
- 1/2 tbsp ethiopian butter (optional)
- 1 green chilli- deseeded and cut in pieces
- 2 tbsp awaze
- oil and salt
- Start out by frying the meat in a little oil, the pan should be really hot. When fried well on one side, stir the pan, at the same time adding the onions and garlic. Let it all fry together until golden brown. Add the chilli and butter, give it a good stir, then add the awaze. Let it all fry together a few minutes, mixing it well. Eat with injera, bread or rice.