Awase Ethopian Ketchup Food

ETHIOPIAN AWAZE BEEF TIBS RECIPE

Steps:

• Purée or mash the fresh ginger and garlic into a paste.
• In a bowl, mix together the steak, onion, rosemary, ginger, garlic, berebere and salt. Place a pan on medium heat. Add the oil and butter. When the pan is hot, place the spiced meat and onion mixture into the hot pan and cook for about 5 minutes. PRO TIP: Do not stir the meat right away. Let it sit in the hot pan for the first couple of minutes to brown on the bottom. Also, make sure you use a wide-enough pan so the meat does not steam. Steaming also prevents browning.
• Add ½ cup water and cook for another 5 minutes. Taste for seasoning. Add fresh chopped tomatoes if desired. Serve with rice, or with injera (which can be purchased from a local Ethiopian market).

AWAZE

Steps:

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

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.

CARIBBEAN KETCHUP

Steps:

• Cut tomatoes into fourths.
• Put in saucepan & simmer with salt & vinegar until soft.
• Strain through a course strainer (liquid will be very runny).
• Return to saucepan with sugar.
• Continue to simmer until mix thickens.
• Add mixed spice, stir well, taste for seasoning.
• When very thick pour into sterilized bottles.

PAPAYA KETCHUP

Steps:

• Heat the olive oil in a large saute pan over med hig hieat.
• Add the garlic and saute for 2 to 3 min, until softened.
• Add the tomatoes, chili, sugar, and vinegar, reduce the heat to med, and cook, stirring frequently, until the tomatoes are very soft, about 5 minutes. Remove from heat and let cool slightly.
• Transfer tomato mixture to a blender.
• Add the soy sauce, ginger, sesame oil, papaya, and lime juice and puree until smooth.
• Store in a tightly cover container in the fridge for up to 5 days.

RHUBARB KETCHUP

Steps:

• in a saucepan combine all ingredients and bring to a boil.
• remove from heat for 30 minutes.
• cover and simmer over medium heat for 5 minutes until rhubarb is tender.
• remove orange zest and discard.
• puree with a hand blender or pour into blender.
• check seasoning.
• pour into covered bowl and refrigerate.

GINGERED KETCHUP

Steps:

• Combine vinegar, onion, ginger and sugar in a small saucepan. Bring to a simmer, cooking until vinegar is nearly evaporated.
• Off heat, stir in ketchup, jalapeno, lime juice and salt. Chill until ready to serve.

HOUSE KETCHUP

Steps:

• In a large pot, combine the tomato paste, water, red wine and balsamic vinegars, mustard, cunnamon, cumin, cloves and mace. Whisk well and add the brown sugar. cook over medium heat for 20 minutes or so, until the flavours marry.
• Remove from the heat and cool for 10 minutes, then pour into glass bottles with tight fitting lids. Store in sealed containers in the refrigerator.