Awaze, a hot sauce made by blending berbere with simple ingredients, requires no cooking. It complements both cooked and raw meat dishes, enhances the flavor of grilled or fried fish, and serves as a great dip for breads. Traditionally, Tej, an Ethiopian alcoholic beverage similar to mead, is a key ingredient. If Tej is unavailable, a combination of table wine and honey, vermouth or mirin, can be suitable substitutes. For a non-alcoholic alternative, water with a touch of honey provides a balanced option.
Feel free to get creative – experiment by adding a drizzle of extra virgin olive oil or a touch of nitter qibbeh. Adjust the thickness according to your preference by adding more water or tej. This versatile sauce welcomes modifications to suit your taste.
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Ingredients
- Half a cup berbere
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder (optional)
- ¼ cup tej
- ¼ cup water
- 1 tablespoons white vinegar or lime juice
- 1 teaspoon soy sauce
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
Directions
- Combine all dry ingredients in a bowl.
- Add the liquids (Tej, white vinegar, soy sauce, honey, water and olive oil) and whisk until smooth.
- Transfer the sauce to a glass jar with a lid and store it in the refrigerator.
- Your Awaze Hot Sauce is ready to add a kick to your meals. It'll keep in the fridge for several weeks. Drizzle, dip, and enjoy!