Awaze

Origin: Ethiopia / Eritrea. A wet, paste-like condiment made by blending berbere spice blend with a liquid — traditionally red wine, but also water, oil, or tej (honey wine) — into a thick dipping sauce. Distinct from dry berbere, which is a spice blend rather than a finished condiment.

Flavor Profile: Hot and complex, carrying berbere’s full profile (chili, fenugreek, garlic, ginger, warm spices) but rounded and slightly sweet-sour from the wine or honey wine base.

Culinary Uses: Primary dip for kitfo (Ethiopian steak tartare) and raw or lightly cooked meats; served alongside injera as a side condiment; used to finish or marinate grilled meats (awaze tibs).

Regional Variations: Home cooks vary the liquid base — wine, tej, or plain water — and the ratio of berbere to liquid depending on desired heat and thickness; some versions add tomato paste for body.

Storage: Refrigerate in a sealed container; keeps 1–2 weeks. Best made fresh in small batches since the wine base shortens shelf life relative to dry berbere.

Notes: Berbere is the dry spice blend; awaze is the finished condiment made from it.