| Alternative names | Red pepper paste |
|---|---|
| Type | Condiment |
| Place of origin | Ethiopia |
| Associated cuisine | Ethiopian cuisine |
Awaze is a spicy condiment from Ethiopian cuisine.
Description
The condiment is a fermented red pepper paste made with a variety of spices, including onion, ginger, garlic, rosemary, thyme, coriander, cinnamon, cardamom, fenugreek, and cumin. It also sometimes contains wine, which is more seen at parties and events.1 Most households use their own recipe for making awaze.2 It is used as both a condiment and a marinade,3 and may be considered a form of hot sauce.4 Varieties include berbere awaze and mitmita awaze.5
References
References
- Fanta, Solomon Workneh; Tenagashaw, Mesfin Wogayehu; Tigabu, Muluken Temsgen; Gedilu, Ephrem Yetbarek (2025-03-05). Sustainable Development Research in Manufacturing, Process Engineering, Green Infrastructure, and Water Resources: Advancement of Science and Technology. Springer Nature. pp. 185–186. ISBN 978-3-031-77339-6.
- Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6.
- Holland, Mina (2015). The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them. Penguin. p. 272. ISBN 978-0-14-312765-9.
- Berns, Kittee (2015-01-15). Teff Love: Adventures in Vegan Ethiopian Cooking. Book Publishing Company. ISBN 978-1-57067-887-5.
- Civitello, Linda (2011-03-29). Cuisine and Culture: A History of Food and People. John Wiley & Sons. p. 266. ISBN 978-0-470-40371-6.
See also
See also
- Harissa, a similar condiment from Maghrebi cuisine
- Gochujang, a similar condiment from Korean cuisine