Berbere Sauce — Awaze

Ethiopian Berbere Sauce — Awaze

The proper name of the sauce is awaze: a thick, hot Ethiopian dip made from a berbere blend and liquid. Berbere itself is a dry spice blend, not a sauce; the name “berbere sauce” (in Hebrew, “רוטב ברברה”) actually describes awaze made with berbere. It is served alongside tibs and grilled meats, and it is also used as a marinade.

Prep time: 5 minutes · Recommended resting time: an hour · Yield: about 120 ml, 8 tablespoons · Difficulty: easy

What is the difference between berbere and awaze

Berbere is a red blend of chili pepper and spices whose composition changes from family to family and from producer to producer. Awaze is the paste you get when you mix berbere with water and with tej — Ethiopian honey wine — or with red wine. So don’t swap one for the other in the same amount: a tablespoon of dry berbere is more concentrated than a tablespoon of ready-made sauce.

Ingredients (for about 8 tablespoons)

• 30 grams (about 1/4 cup) berbere blend
• 45 ml (3 tablespoons) dry red wine or tej
• 45 ml (3 tablespoons) warm water, plus more as needed
• 1/2 teaspoon ground korarima, or 1/4 teaspoon ground black cardamom
• A pinch of salt, only if the berbere blend is not salty

Choosing ingredients and substitutes

Berbere blends vary greatly in heat and salt, so taste before adding salt. For an alcohol-free version, replace the wine with the same amount of water plus a teaspoon of lemon juice; it is not tej, but it gives balanced acidity. Don’t use wine when serving children, during pregnancy or for anyone who avoids alcohol: the sauce is not cooked, so the alcohol does not evaporate.

Method

1. Mix the spices. Put the berbere and korarima in a bowl and mix to distribute evenly.
2. Make a paste. Add the wine and water gradually and whisk until you get a smooth, thick sauce, with a texture between thick tahini and ketchup.
3. Taste and balance. Add salt only if needed. If the sauce is too hot or too thick, add water a teaspoon at a time; more berbere brings back the thickness.
4. Let the flavors come together. You can serve it right away, but it is better to cover it and refrigerate for an hour. Stir again before serving.

Nutrition facts and calorie estimate

The calculation assumes 30 grams berbere and 45 ml red wine. The water-only version has about 10–12 calories per tablespoon. The berbere blend’s label takes precedence over the estimate, especially for sodium.

Use, storage and safety

• Serve a small spoonful alongside tibs, or dilute with a little water and use as a marinade.
• To season a stew such as misir wat, you usually use dry berbere as the recipe says, not automatically swap in awaze.
• Store in a clean, closed container in the fridge for up to a week. Use a clean spoon each time and discard if mold, fermentation or an unusual smell appears.
• Hot berbere can irritate the eyes and skin. Wash your hands after mixing and don’t touch your face.

Summary

“Berbere sauce” is actually awaze: dry berbere opened up in liquid into a hot, thick dip. The simple ratio is a similar amount of blend and liquid, then gradual thinning according to thickness and heat. A tablespoon of the wine version provides about 15 calories.