What's a good recipe for awaze sauce?!
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?