About the Recipe
Awaze is a spicy pepper paste that is made with berbere, the most important and frequently used red chilli spice blend in Ethiopian cooking.
It can be used as a dip but also works great as a marinade. If you love spicy food, awaze is an amazing paste to have on hand. I always have a jar in my fridge and use it on a daily basis.
My first ebook has the full recipe. Below you will find a recipe for an awaze vinaigrette.
This recipe is my take on Marcus Samuelsson's Roasted Carrots With Ayib and Awaze Vinaigrette. I have made his recipe several times and simplified it a bit. This is a delectable side dish and a great pick if you want impress your friends or show off your cooking skills.
250g carrots, peeled and cut diagonally
250g parsnips, peeled and cut diagonally
1 orange, thinly sliced into rounds
1 tablespoon Amaarech korerima
Salt & pepper
1/2 cup fresh parsley
1 cup ayib (vegan Ethiopian cottage cheese - recipe in ebook vol 2) – or substitute with feta or cottage cheese
For the quick awaze vinaigrette
1 tablespoon Amaarech berbere blend
1/2 teaspoon Amaarech mitmita blend
3-4 tablespoons nitter qibbeh at room temp (check my previous blog post on How to make vegan Ethiopian clarified butter at home! for a step-by-step guide on how to make it) or olive oil
2 -3 tablespoons of lemon juice
1 teaspoon mustard
1 teaspoon maple syrup
Salt to taste
Line a baking tray with parchment paper, add the carrots, parsnips, and orange slices.
Season with olive oil, korerima, salt, pepper and roast in a preheated oven tossing halfway for 30 to 40 mins, or until fork tender. Let the veggies cool slightly.
While the veggies are roasting, make the quick awaze vinaigrette by whisking the ingredients listed above together. Set aside.
Transfer the veggies onto a plate, top with the parsley and ayib, and drizzle a generous amount of the awaze vinaigrette on top.