Ethiopia
Awaze
አዋዜ
A thick fiery dipping sauce made by blending berbere with oil, water and sometimes tej or wine. Served alongside grilled meats, raw beef (tere siga) or anywhere you want extra heat.
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Ethiopia
Kochkocha
ቆጭቆጫ
A bright, herbaceous Ethiopian green sauce of finely chopped jalapeños, onions, garlic, ginger and warm spices. The cooling, fresh counterpoint to spicy awaze.
Ethiopia
Kulet
ቁሌት
The foundational Ethiopian sauce base — onions slow-cooked down with berbere or turmeric, garlic, ginger and niter kibbeh. Every wot begins here; the depth of the kulet determines the quality of the stew.
Ethiopia
Senafich
ሰናፍጭ
Ethiopia's homemade mustard sauce — ground mustard seeds whisked with garlic, ginger, vinegar and turmeric for a sharp, sinus-clearing condiment served with kitfo, tibs and azifa.