Awaze (Ethiopian Berbere + Wine Paste)

Name: Awaze (Ethiopian Berbere + Wine Paste)
Ingredients: 4–6 tbsp Berbere spice mix; 80–120 ml Red wine (dry, or tej if available); 2 cloves minced Garlic; ½ small minced Onion; 2 tbsp Olive oil; to taste Salt

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesAwazeEthiopiaBerbereFermentedSpicyUmamiFromScratch

Nutrition (per serving)

60Calories

2 gProtein

8 gCarbs

2 gFat

2 gSugar

1200 mgSalt

Ingredients

4–6 tbsp Berbere spice mix
80–120 ml Red wine (dry, or tej if available)
2 cloves minced Garlic
½ small minced Onion
2 tbsp Olive oil
to taste Salt

Method

In small bowl mix berbere with red wine → stir until thick paste forms (adjust wine for consistency).
Sauté onion and garlic in olive oil 3–4 min until soft → cool slightly.
Stir sautéed onion/garlic into berbere-wine mixture → season with salt.
Let sit 30 minutes (or refrigerate overnight) for flavors to deepen.
Store refrigerated up to 2 weeks — spicy, aromatic Ethiopian awaze sauce for dipping injera, meat, lentils.