Saturday, May 1, 2010


Awaze is a marinade made by combining berbere, oil, and water or an Ethiopian honey wine called Tej. Tej is tough to get a hold of in the states, so using white wine is the best options here. In addition to berbere and wine, additions can include olive oil, garlic, onion, and additional hot dried peppers. Awaze can be used both as a marinade for meat or vegetables in a dish called shakala tibs, as well as a general side condiment.

¼ cup white wine
3 TBSP berbere (click here for recipe)
3 TBSP canola oil
2 small cloves garlic, minced
½ tsp grated ginger
1 tsp lemon juice (optional)
½ tsp Cayenne (optional)
1 TBSP honey (optional)
Salt to taste

Whisk well and chill if not using right away.

1 comment:

  1. This is a great article. I recently started cooking my own Ethiopian food, mainly Misir and Shiro wot. I have to say, the experience has been great. I bought imported berbere from for five dollar. I am planning to try making Doro wot soon