Appetizers
Zigni Awaze with Kicha
The Quirky Foodster Team
Ingredients
- 3 tbsp Berbere spice blend
- 60 ml (1/4 cup) Dry red wine or water
- 1 Garlic clove, crushed
- 1 tbsp Vegetable oil
- a pinch Salt
- 4 pieces Kicha flatbread, torn into pieces, for serving
Method
- In a small bowl, combine the berbere, wine (or water), garlic, oil and salt.
- Stir until a smooth, thick paste forms, adding a few more drops of liquid if needed.
- Let the paste rest for 10 minutes so the flavours meld.
- Serve in a small dish surrounded by torn pieces of kicha for dipping.
Introduction: Awaze is a fiery berbere paste loosened with a little wine or water, served as a shared dipping condiment at the start of a meal in Eritrean households, scooped up with torn pieces of kicha bread to awaken the appetite.
Cultural Background: Awaze is a fiery berbere paste loosened with a little wine or water, served as a shared dipping condiment at the start of a meal in Eritrean households, scooped up with torn pieces of kicha bread to awaken the appetite.
Storage: Refrigerate in a sealed jar for up to 2 weeks.
Reheating: Serve cold or at room temperature; no reheating needed.
Tips: A little goes a long way — awaze is meant to be intensely flavoured. Use a mild berbere blend if serving to guests unused to heat.
Variations: Stir in a spoonful of tomato paste for a milder, rounder flavour. Add a squeeze of lime for a brighter, tangier paste. Vegan as written; served as a shared starter rather than a main. Soups
Nutrition: Calories: 45 kcal · Protein: 1 g · Carbs: 3 g · Fat: 3 g · Fiber: 1 g
FAQs:
Q: Can I make it without alcohol?
A: Yes — water or a splash of red grape juice with a little vinegar makes a good non-alcoholic substitute.
Q: How hot is awaze?
A: It’s intentionally spicy since it’s used sparingly as a dip rather than eaten in large quantities.
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