Awaze

Awaze is a traditional Ethiopian and Eritrean stew. It is typically made with meat, often lamb or beef, that is simmered for a long time in a rich, spicy sauce. Key ingredients in awaze include berbere, a complex spice blend that forms the base of the sauce, and niter kibbeh, a spiced clarified butter. Other common additions can include onions, garlic, and sometimes tomatoes or injera (a sour flatbread) which may be torn and incorporated into the stew to thicken it.

The cooking process for awaze is characterized by slow simmering, which allows the flavors to meld and the meat to become exceptionally tender. The spiciness of the awaze can vary greatly depending on the amount and type of berbere used. It is a hearty and flavorful dish, often served communally. Awaze is a staple in Ethiopian and Eritrean cuisine and is enjoyed on various occasions, from everyday meals to celebrations. The preparation can differ slightly from region to region, but the core elements of slow-cooked spiced meat remain consistent.