Awase Ethopian Ketchup Recipes

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.

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.

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.

"AMISH" TOMATO KETCHUP, FOR CANNING

Steps:

• Mix all ingredients& boil for 2 1/2 hours, or until thick.
• Pour into jars.
• (no need to heat filled jars).
• I use'old' glass ketchup bottles.
• It is not necessary for these to'seal.
• 'My Amish mother-in-law has been making this her entire life, and has never used a'sealed' jar for this recipe, and it's always been great!