Awase Ethopian Ketchup Recipes

20+ AUTHENTIC ETHIOPIAN FOOD RECIPES (+KAHAWA ETHIOPIAN COFFEE)

Steps:

• Boil the cardamom pods and water for 10 minutes.
• Reduce the heat to a simmer.
• Add the coffee and allow to simmer for five more minutes.
• Add the ginger.
• Strain into mugs and add sweetener.

AWASE - ETHOPIAN KETCHUP

Steps:

• Combine the berbere, cayenne, ginger, cardamom and salt in a small saute pan and toast over medium heat, stirring constantly, until fragrant, about 30 seconds.
• Remove the pan from the heat. Whisk in the lemon juice, red wine and water. Let cool.
• Store in an airtight container in the refrigerator for up to one week.

AWAZE

Steps:

• Mix all the ingredients together to form a smooth paste.
• Store awaze in the refrigerator for up to a week.

ETHIOPIAN GROUND BEEF MILD STEW (MINCHET-ABESH ALICHA)

Steps:

• In medium pot sauté the onion using one cup of boiled water by adding two tablespoon each time until the onion is soft and golden brown.
• In the cooked onion, add one cup boiled water, purified butter, garlic, ginger, bishop weeds, wine and turmeric. Cook for 5 minutes.
• On a baking pan, spread the ground beef and cook it in oven or stir-fry until brown.
• Sprinkle the stir-fry ground beef in the sauce; mix well; add two cups boiled water; cover and cook it for 20 minutes or until simmers.
• Add to the stew white pepper, salt and false cardamom; cook it for 5 minutes; remove from heat.
• Serve it hot with Injera, rice, bread or as desired.
• * You will find these spices in Ethiopian or Indian shops/groceries.
• ** Please go to www.yewoinfamilycooking.com to see how to prepare Clarified/Purified Butter (Nitir Kebe).

BEEF KITFO WITH AWASE

Steps:

• For the awase: Heat the oil in a large skillet over medium heat. Stir in the berbere, cayenne, horseradish and lemon juice and season with salt. Pour the awase into a small bowl without wiping out the skillet. Set aside.
• For the kitfo: Heat the Spiced Butter in the same skillet over medium heat. Add the shallots, garlic and jalapenos and stir to combine. Add the berbere and more Spiced Butter if the pan looks dry. Add the vinegar, season with salt and simmer until some of the liquid has evaporated, 2 to 3 minutes. Stir in the mustard and cook 1 minute more, then transfer the kitfo base to a small bowl without wiping out the skillet. Set aside and keep warm.
• Add the whole-wheat bread to the skillet and toast so the bread absorbs the kitfo flavors, about 2 minutes per side.
• Meanwhile, sprinkle the beef with salt and pepper and toss to combine. Stir in the kitfo base until combined.
• Put out the bowl of kitfo, the awase and a stack of toasts or injera if desired. Rip off pieces of toast, pile with kitfo and dip in the awase.
• Melt the butter in a saucepan over low heat. Add the garlic, shallots, ginger, coriander seeds, cumin seeds, ajwain, fenugreek, pepper, cinnamon and turmeric. Simmer very gently for 30 minutes to infuse the flavors. Keep an eye on this; you don't want the milk solids to brown.
• Skim off all the foam and any floating seeds and let the butter sit for about 10 minutes for the milk solids to settle on the bottom. Carefully pour the spiced butter through a sieve lined with a few layers of cheesecloth into a container, leaving the solids behind. Let it cool, then cover and refrigerate. It will keep for months.

AWAZE DIPPING SAUCE

Steps:

• For version one:
• Whisk together the berbere powder and tej in a small bowl until well blended. Store in an airtight container in the refrigerator.
• For version two:
• Whisk the honey into the wine in a small bowl until well dissolved. Add the berbere powder and whisk again until blended. Store in an airtight container in the refrigerator.
• For version three:
• Place the berbere powder in a small bowl and whisk with the pastis, ouzo, or arake until smooth and it pours easily off a spoon. Add a touch more liquid if needed. Store in an airtight container in the refrigerator.