Small Bowl of Awaze Dip
(click to enlarge)

Awaze Dipping Sauce


East Africa: Ethiopia   -   Awaze
Makes:
Effort:
Sched:
DoAhead:  		 3 oz
*
5 min
Yes		 A dip used mainly for meats, but sometimes vegetarian dishes. It's made in endless versions - these draw from those of Yohanis Gebreyesus.


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Recipe #1
Tej / Mead (1)
Berbere Spice (2)
Olive Oil

Recipe #2
Wine, White (3)
Honey
Berbere Spice
Olive Oil

Recipe #3
Arak (4)
Berbere Spice
Olive Oil
 
Make   -   (5 min)
  1. Mix all ingredients together well.
  2. Stored in a sealed jar and refrigerated this dip should last a month or so.
NOTES:

  1. Tej / Mead:

      [Tej (Amharic); Myes (Tigrinya)]   A honey wine, often home made in Ethiopia and Eritrea, usually 7% to 11% alcohol and with a note of bitterness from shiny-leaf buckthorn (Gesho) a preservative similar in use to Hops in European beer. Mead is widely available from larger liquor outlets, ranging from 11% to 19% alcohol. Select a plain unflavored one.

  2. Berbere Spice:

      This is the most common spice mix in Ethiopia and Eritrea, moderately chili hot. It is easily made following our recipe Berbere Spice Mix.

  3. Wine, White:

      A not quite dry variety is best, such as Riesling, but a Sauvignon Blank can be used, or similar. Some recipes use a red wine, and some use beer.

  4. Arak:

      [Arak (Levant), Raki (Turkey), Ouzo (Greece)]   This is an alcoholic spirit, unsweetened and flavored with Anise. Widely available in liquor outlets.

  5. Variations:

      Some add some Mitmita Spice Mix for more heat. Some add Salt. Some use no Oil. Some add some Lemon Juice. Some are very different - but pretty much all include the Berbere, and in similar quantity.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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