Awaze Spice Mixture
The Quirky Foodster Team
About 1/2 cup paste
Servings
Ingredients
- Dried chile powder (a mix of mild and hot varieties) — 1/4 cup
- Paprika — 2 tbsp
- Fenugreek seed — 1 tbsp
- Ginger — 1 tbsp
- Korarima (Ethiopian cardamom) — 1 tsp
- Black pepper — 1 tsp
- Coriander seed — 1 tsp
- Cinnamon — 1/2 tsp
- Cloves — 1/2 tsp
- Nutmeg — 1/2 tsp
- Salt — 1 tsp
- Built primarily from berbere or mitmita, combined with Ethiopian honey wine (tej) or water and sometimes niter kibbeh to form a thick paste
Method
- Combine the dry spice blend (berbere or mitmita) with liquid (tej, water, or a mix) to form a spreadable, dip-consistency paste.
- Not applicable to the paste-forming step itself; the underlying berbere or mitmita components are prepared per their own entries.
Origin: Ethiopia — the dry spice component of awaze, a spiced paste/sauce condiment.
Use: A condiment and marinade, used as a dip or rubbed onto meat before cooking.
Classic Dishes: Served as a table condiment for dipping meat and injera; also used as a marinade base.
Storage: Keeps 1-2 weeks refrigerated given its wet paste form.
Variations: Essentially a wet, ready-to-eat preparation built from the drier berbere or mitmita blends rather than an independently formulated spice mix.
Substitutions: Berbere or mitmita mixed with a small amount of water or wine.
- Dried chile powder (a mix of mild and hot varieties) — 1/4 cup
- Paprika — 2 tbsp
- Fenugreek seed — 1 tbsp
- Ginger — 1 tbsp
- Korarima (Ethiopian cardamom) — 1 tsp
- Black pepper — 1 tsp
- Coriander seed — 1 tsp
- Cinnamon — 1/2 tsp
- Cloves — 1/2 tsp
- Nutmeg — 1/2 tsp
- Salt — 1 tsp
- Built primarily from berbere or mitmita, combined with Ethiopian honey wine (tej) or water and sometimes niter kibbeh to form a thick paste
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