Ethiopian · sauce/condiment
Awaze (Ethiopian Chili Paste)
Awaze (Ethiopian Chili Paste) reads sweetness 5.5, allium 5.4 and warm spice 3.6 on Palate's 0–10 flavor X-ray — a Ethiopian sauce/condiment, about 10 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.6 / 10
- Sweet & Fruity — 6.1 / 10
- Sour & Bright — 1.5 / 10
- Bitter & Earthy — 2.1 / 10
- Rich & Fat — 3.3 / 10
- Aromatic & Spice — 6.0 / 10
The measured notes (of 18)
Sweetness 5.5 · Allium 5.4 · Warm Spice 3.6 · Salinity 3.5 · Richness 3.1 · Floral 2.9 · Fruity 2.2 · Earthy 1.9 · Umami 1.6 · Sourness 1.3 · Bitterness 1.3 · Herbaceous 1.2 · Citrus 0.7 · Nutty 0.6
What's in it (6)
- 1/2 cup berbere spice blend
- 1/4 cup tej (honey wine
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp vegetable oil
- salt to taste
Time & effort: about 10 min · effort: easy
Nutrition (per 100 g, engine-estimated): 215.5 kcal, 3.8 g protein, 11.5 g fat, 42.7 g carbs
Dietary: Vegetarian — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Combine berbere with enough tej to make a thick, spreadable paste.
- Add garlic and ginger pounded to a fine paste, stir in a little oil to smoothen, and season with salt.
- Adjust the consistency with more tej if needed.
- Rest for at least an hour before serving; the flavor deepens over time.
Dishes with a similar flavor shape
- Fossolia (Green Bean and Carrot Stir-Fry) — Ethiopian
- Tikel Gomen (Spiced Cabbage and Turmeric) — Ethiopian
- Gefilte Fish (Poached Carp and Pike Quenelles in Their Own Jelly) — Ashkenazi
- Halim — Persian
- Calabacitas con Queso — New Mexican
Keep reading: what sweetness, allium, warm spice mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.