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Red awaze

Red Awaze

Awaze is an Ethiopian seasoning which has a fairly thick consistency, depending on the recipe and its intended use. It can be used as a sauce or a dip for meat, cooked or raw and is ideal to perk up any stew.

In Ethopia, Awaze is often used as a local mead but is equally delicious when red wine is added. Can keep for 1 to 2 weeks once refrigerated.


  • 2 garlic cloves
  • 1 Tbsp ginger, chopped
  • 2 tsp salt
  • 4 Tbsp awaze spice blend, finely ground
  • ½ cup red wine or mead


  1. 1

    Finely grind garlic and ginger with salt, in a mortar.

  2. 2

    Incorporate the spices, then the red wine to make a thick sauce. Let rest for a few hours before using.