What's a good recipe for awaze sauce?!


Question: I've been looking all over for the recipe for plain awaze sauce (just as a side dish, don't feel like making tibs or anything), but I can't find it. Help!


Answers: I've been looking all over for the recipe for plain awaze sauce (just as a side dish, don't feel like making tibs or anything), but I can't find it. Help!

Awaze sauce is a condiment or marinade used in Ethiopian cuisine. Mix the powder with a little water (or honey wine/Tej)and oil. About 3 tbsp of each. If you have Berberi spice mix, you can add a tsp of that or even crushed red chili flakes will work. Mix well, taste, adjust if needed. that's it, very easy.

enjoy!!

Ingredients
First you need to make a couple of the ingredients:

Tej (honey wine) = 1/4 cup neutral white wine (Riesling has worked) + 1/4 cup water + 2 tbls honey (this makes enough for about 4 batches of awaze)

Awaze = 2 tbls. tej + 2 tbls. olive oil + 2 tbls. Berebere sauce (will make about 1 batch of misir wat)

Misir Wat:
1/4 cup awaze sauce (above)
1/4 cup olive oil
1/2 cup red onions (white onions are fine)
1 cup red split lentils
2 1/4 cups water
1/2 tsp salt


Directions
1. Chop up the onions into small pieces, put into a saucepan on medium with a little water--so they don't burn the pan. Add a little water as needed. Stir them around until they're clear-ish (I've never actually seen them get all the way clear).

2. Add the olive oil and awaze, stir. (This is called "kulet")

3. Pour in the lentils, 1 1/14 cups water, and salt. Stir. Cook until boiling for 5 minutes, uncovered.

4. Add 1 cup water, stir some more. My recipe says "cover and stir frequently" but I've noticed that it gets a little watery if you don't let the water boil off a little bit. Maybe cover half the time. Simmer for 15-20 minutes, or until the lentils are pretty tender.

5. Serve with injera.

I am sorry this is not answering the question, but for goodness sake, what is awaze sauce, which cuisine is it?





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources