Awaze Dipping Sauce Food

DIPPING SAUCE

Steps:

• In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store, covered, in the refrigerator.

SOUTHWEST DIPPING SAUCE

Steps:

• In a small bowl, stir together the mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store covered in the refrigerator until needed.

AWAZE

Steps:

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

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.

SHIMBRA WAT (CHICKPEAS WITH SPICY FLAXSEED PASTE)

Steps:

• Heat a small dry frying pan over medium-low heat. Add the flaxseed and lightly dry-toast for about 2 minutes, stirring and shaking the pan, until aromatic. Transfer to a dish and leave to cool. Once cool, grind using an electric spice or coffee grinder.
• In a Dutch oven or sauté pan, heat 2 tablespoons of water over low heat and stir in 1 tablespoon of the awaze. Cook for 2 minutes, stirring continuously, then gradually work in the remaining 2 tablespoons of awaze, along with the ground flaxseed and 1 cup (250 ml) of water. Reduce the heat to its lowest possible level, cover, and cook, stirring frequently, for 20 minutes. Add a touch more water if it looks like the mixture is drying out-it should still be a bit runny at the end.
• Meanwhile, place the chickpeas in a saucepan and cover with 2 cups (500 ml) of water. Bring to a boil, remove from the heat, and soak in the liquid until ready to use. Drain the chickpeas, reserving about 1 cup (240 ml) of the liquid. Add the chickpeas to the awaze-flaxseed mixture, generously season with salt, and mix well. Tip in some of the reserved cooking water if needed so that the sauce is a touch runny and evenly coats the chickpeas. Cook for a couple of minutes to combine the flavors before serving.

EDAMAME WITH DIPPING SAUCE

Steps:

• Place the salt into a small ungreased skillet. Place over medium heat and cook until tan colored - about 6-7 minutes; toss as it cooks. Set aside.
• Place the edamame into a pot of boiling water and cook until tender - 4 minutes. You want to cook out the raw taste but not let them get mushy.
• Immediately transfer with a slotted spoon to a bowl of ice-water to stop the cooking.
• Drain and pat dry and toss with prepared salt.
• Prepare the dipping sauce by whisking the soy sauce, vinegar, sesame oil, honey, garlic, and scallions.
• Serve in small dipping bowl with the edamame.

AWAZE SIGGA TIBS (ETHIOPIAN-STYLE SAUTEED BEEF)

Steps:

• Prep beef by washing and cutting up into bite size cubes. Set aside.
• Heat oil in a large skillet.
• Add garlic and onion and cook on medium heat until onion appears clear.
• Add green and red peppers.
• Stir in first tbsp berbere spice.
• Cook until vegetables are all soft.
• Add meat and tbsp of butter.
• Stir in second tbsp of spice.
• Continue to cook on medium heat, stirring often. Salt and pepper to taste.
• Serve over prepared couscous or with injera.