Awaze – Hot Sauce

Serves 4
5 finely chopped dried, red hot peppers
5 cloves of garlic
approx. 5 cm finely chopped fresh ginger
2 cups finely chopped red onions
1/4 cup dried basil
½ tsp. cloves
1 tsp. cinnamon
salt to taste
½ tsp. cardamom
1 cup red wine
½ cup water

Grind the peppers, garlic, ginger, onions and basil using a pestle and mortar. Blend the mix with wine and water. Mix in cinnamon, salt, cardamom and ground cloves.

Awaze is served with meat dishes, e.g. Kitfo or Tib’s. It is considered a particular delicacy when served with raw meat – as in the photo above.

Ethiopian Recipes