Authentic Ethiopian Awaze Sauce

1In a medium glass or ceramic bowl, combine the 1/2 cup of berbere spice, minced garlic (2 cloves), grated ginger, salt, and ground cardamom.

2Whisk in the 1/4 cup of Tej or red wine and the 1 tablespoon of melted Niter Kibbeh (or oil) until a uniform, thick paste forms.

3Slowly add the water one tablespoon at a time, whisking vigorously to ensure no lumps remain, until the sauce reaches a glossy, pourable consistency similar to heavy cream.

4Taste the mixture carefully; the heat should be sharp but balanced by the floral notes of the wine. If it is too pungent, whisk in an additional teaspoon of honey or wine.

5Cover the bowl with plastic wrap and let it sit at room temperature for at least 30 minutes. This resting period is crucial as it allows the dried spices to fully hydrate and the raw garlic (2 cloves) and ginger flavors to mellow.

6Transfer the sauce to a clean glass jar. Serve at room temperature alongside grilled meats or injera. The sauce can be stored in the refrigerator for up to 2 weeks.