Awaze sauce recipe: Ethiopian berbere sauce for BBQ

What is awaze?

Awaze is an Ethiopian preparation in which berbere is mixed into a paste or sauce. Berbere is not a single spice, but a complex spice blend with chili and various warm, aromatic spices. The exact composition varies by family and producer.

The sauce can be thick like a condiment or thinned down for meat and grilled dishes. Because of the combination of chili, spices, and acidity, even a small amount provides a lot of flavor.

You can read more about the dishes and fire traditions associated with these flavors on the page about Ethiopian BBQ with tibs and berbere.

Ingredients for approximately 150 ml of awaze

• 3 tablespoons berbere
• 3 tablespoons water, dry red wine, or tej
• 1 tablespoon lemon juice
• 1 tablespoon mild oil
• 1 small clove of garlic, very finely grated, optional
• ½ teaspoon honey, only if needed for balance
• A pinch of salt, to taste

Berbere blends differ greatly in heat, salt, and spices. Therefore, start with a smaller amount of liquid and taste before adding salt or honey.

Making non-alcoholic awaze

For a non-alcoholic version, mix berbere with water and lemon juice. A little bit of honey can approximate the rounded flavor of tej, but awaze is not supposed to be sweet.

Use, for example, 3 tablespoons of water, 1 tablespoon of lemon juice, and a maximum of half a teaspoon of honey. Add water gradually until the desired thickness is reached.

Making awaze sauce

1. Place the berbere in a small bowl.
2. First, add 2 tablespoons of the chosen liquid and stir into a smooth paste.
3. Stir in the lemon juice and oil.
4. Add garlic and a small amount of honey if desired.
5. Dilute with the remaining liquid until a thick dipping sauce is formed.
6. Let the awaze rest for 15 minutes so the dry spices can absorb moisture.
7. Taste and adjust with extra berbere, lemon, water, or a pinch of salt.

The sauce thickens slightly while resting. It is therefore better to make it slightly thinner at first than too thick.

How should awaze taste?

Good awaze has multiple layers:

• Spiciness: chili from the berbere provides direct and persistent heat.
• Warm spices: the mixture can contain spicy, earthy, and slightly sweet aromas.
• Acidity: lemon, wine, or tej keeps the sauce vibrant.
• Roundness: oil softens the dry spices and distributes aromas.
• Depth: resting time allows the spices to hydrate and come together.

If the sauce is grainy and dry, add a teaspoon of water at a time. If it is only hot, add acidity and a little bit of oil. If it is too acidic, use extra berbere or a drop of honey.

What do you serve awaze with?

Grilled beef and tibs

Awaze pairs well with cubes or strips of beef that are seared or grilled hot. Serve the sauce separately so that the crust of the meat remains intact.

Lamb

The warm spices pair well with the fat and distinct flavor of lamb. Use awaze as a dip for lamb chops or grilled lamb skewers.

Chicken

Dilute the sauce slightly and serve it alongside grilled chicken. Do not apply thick awaze early during grilling; spices and garlic can turn bitter over direct heat.

Grilled vegetables

Eggplant, cauliflower, carrots, and mushrooms combine well with the spicy, earthy flavor. A spoonful of yogurt or a creamy plant-based alternative on the side can temper the heat.

Bread and injera

Awaze can be eaten as a condiment with bread or injera. Use small amounts; the sauce is concentrated.

Using awaze as a marinade

For a marinade, dilute 2 tablespoons of awaze with 1 tablespoon of oil and 1 to 2 tablespoons of water or lemon juice. Mix with meat and marinate chilled.

Use a shorter marinating time for chicken and small pieces of meat. Strong acidity and salt can affect the surface during prolonged marinating. Wipe off excess thick paste before the meat goes over high heat, so that dry spices do not burn.

Always keep a clean portion of awaze separate to serve as a sauce. Marinade that has come into contact with raw meat should not be reused without sufficient heating.

Choosing berbere for awaze

The quality of awaze stands or falls with the berbere. Choose an aromatic blend in which not only chili, but also warm and earthy spices are recognizable.

Taste a small amount of the dry mixture before making the sauce. Some blends already contain a lot of salt or are extremely hot. Adjust the amount and additional ingredients accordingly.

More background on composition and use can be found on the page about berbere as an Ethiopian spice blend.

Storing awaze

Keep homemade awaze covered in the refrigerator and preferably use it within three days, especially when fresh garlic or homemade tej is used. Always work with a clean spoon.

The sauce may thicken during storage. Stir before serving and add a small amount of water and lemon juice if necessary.

Do not rely solely on smell or appearance when the sauce has been out of the refrigerator for a long time. When in doubt, throw it away.

Allergens and considerations

Check the label of the berbere and all liquids used. Mixed spice blends may contain different ingredients or traces of allergens depending on the producer. Wine and tej contain alcohol; choose the non-alcoholic version if necessary for guests.

Those who avoid gluten should also check whether the chosen berbere, wine, and other products are labeled as gluten-free.

Common mistakes

• Too much berbere without tasting: the heat varies greatly per blend.
• Adding all liquid at once: build the thickness step by step.
• Not giving it resting time: dry spices need time to absorb moisture.
• Applying thick awaze over high heat: chili, garlic, and spices can burn.
• Serving used marinade as dipping sauce: always keep a clean portion separate beforehand.
• Making awaze sweet: honey is only intended for a subtle balance.

Ethiopian heat for the barbecue

Awaze is small in quantity but big in flavor. Berbere, acidity, and a little oil transform a simple skewer, steak, or grilled vegetable into a distinct Ethiopian dish.

Serve the sauce as a fresh, spicy counterpart to roasted flavors and discover more international sauces in the BBQ sauce encyclopedia.