By Marcus Samuelsson |

This condiment is for those who like things hotter than hot. It uses essential Ethiopian Berbere to create a ketchup-style condiment that can be used to blow up the spiciness of any dish. You can use this recipe to make your own Berbere for the awase, or simply substitute it with a mild chili powder. This recipe is from The Soul of a New Cuisine.


2 tablespoons Berbere or mild chili powder

1 teaspoon cayenne pepper

1/2 teaspoon ground ginger

1/4 teaspoon ground cardamom, preferably freshly ground

1/2 teaspoon salt

2 tablespoons fresh lemon juice

1 tablespoon dry red wine

1 tablespoon water


Photo by Sudhamshu

Combine the Berbere, cayenne, ginger, cardamom, and salt in a small sauté 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 1 week.