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Awaze spice paste

Samrawit Asfaw
5 from 3 votes
Prep Time 20 minutes

Equipment

  • Blender
  • Face mask and gloves

Ingredients
  

Mild

  • 2 cups Paprika

Medium

  • 1.5 cups Paprika
  • .5 cup Chili powder

Hot

  • 1 cup Paprika
  • 1 cup Hot Chill powder

Herbs and spices

  • 12 Cloves Garlic
  • 6-7 inches Ginger
  • 3 Cups Boiled and cooled water or Distilled water
  • 1/4 Cup Besobila (Ethiopian Holy Basil)
  • 1 tbsp Nech Azmud (Ajwain seed) (caraway seed)
  • 1 tbsp Korerima (Black Ethiopian cardamom)
  • 2 pieces timiz Ethiopian long black Papper (or 6 black pepper corns)
  • 2 tbsp Salt (if you are planning to ferment it use less salt)
  • 2 tbsp Olive oil

Instructions
 

  • Warm the spices on a pan for about a minute each then grind them together. be careful not to burn them or you will have to restart :) especially the Basil, medium heat toss them with wooden spoon.
  • Add all to the paprika/chill powder
  • In a blender, Blend Garlic and ginger with water
  • Strain the garlic ginger blend on a strainer. you can stain the liquid directly to you spice mix or on a separate container then pour into the spices ( however is easy for you)
  • Mix Very well with spoon until no dry ingredients are showing, add oil then mix more to have a smooth paste.
  • Store in airtight container

Notes

  • For fermented hot sauce use less salt and keep it out of the fridge for about a week, then may place in fridge.
  • If not put some oil on top and place it in fridge
  • This paste have very long shelf life, it  can be made in bulk if you are planning on using it a lot.  
  • Do not reuse the spoon you use to scoop it with if it touched enjera, bread, stew sauce or salad  without washing and drying it or use another spoon to prevent spoilage.