Awaze Insisa

A Traditional Ethiopian Delight

Awaze Insisa is a savory and spicy dish deeply rooted in Ethiopian culinary traditions. The name "Awaze" refers to a rich, flavor-packed paste commonly used in Ethiopian cooking, while "Insisa" refers to cut pieces of meat, typically beef or lamb, marinated in a blend of spices that could trace back to the times when spice trade routes were thriving across the Horn of Africa. This dish serves as an integral part of cultural gatherings, bringing communities together over meals that are as vibrant as the conversations shared around them.

Ingredients

• Beef - traditionally, beef is used, but you can substitute with lamb for a more tender variation.
• Berbere spice - a vital Ethiopian spice blend that adds heat and depth of flavor.
• Korarima (Ethiopian cardamom) - aromatic seeds that bring a unique earthy, citrusy note.
• Ginger - fresh or ground allows for a bit of heat and pungency.
• Garlic - known for its robust, savory taste.
• Red Wine - traditionally used to tenderize meat and add richness.
• Salt - enhances flavor and aids in preserving.
• Oil - predominantly olive oil is used to sear the meat.
• Onion - diced for a foundational flavor base.
• Tomato paste - adds acidity and a subtle sweetness.
• Honey - optional, for those who like a touch of sweetness to balance the heat.

Preparation

Marinating the Meat

Begin by cutting the beef into small, bite-sized pieces. Place them in a large bowl and add a generous amount of berbere spice, finely chopped garlic, and grated ginger. Stir in enough red wine to coat the meat thoroughly, ensuring each piece is basked in flavor. Cover and let the meat marinate in the refrigerator for at least four hours to overnight, allowing the flavors to deepen.

Preparing the Awaze Sauce

In a medium-sized skillet, heat a generous drizzle of oil. Add diced onions and sauté until they turn translucent. Stir in the tomato paste, and cook for about 5 minutes, allowing it to caramelize slightly. Add in additional berbere spice, crushed korarima, and a pinch of salt. If desired, add a tablespoon of honey to balance the spiciness with a touch of sweetness. Let the `awaze` sauce simmer for about 10 minutes, stirring occasionally.

Cooking Process

Searing the Meat

Remove the marinated beef from the refrigerator. In a large skillet, heat a few tablespoons of oil over medium-high heat. Sear the beef pieces in batches to ensure even cooking and browning, transferring the seared pieces onto a plate lined with paper towels to drain excess oil.

Combining Ingredients

Once all the meat is seared, warm the awaze sauce in a large pot over medium heat. Carefully add the beef pieces into the sauce, ensuring each piece is well-coated. Reduce the heat to simmer, cover, and let it cook for about 20-30 minutes. Check and stir occasionally to prevent sticking or burning.

Finishing Touches

Adjust the seasoning with salt to taste as needed. If you prefer a thicker sauce, remove the lid in the last 10 minutes of cooking to allow any excess liquid to evaporate.

Serving Suggestions

Awaze Insisa is traditionally enjoyed with Injera, a tangy flatbread made from teff flour specific to Ethiopian and Eritrean cuisine. This dish can also be complimented by fresh salads or steamed vegetables to balance its rich, spicy profile.

How to Enjoy the Meal

To truly appreciate Awaze Insisa, embrace the communal aspect of Ethiopian dining. Gather around a large serving platter, tearing pieces of injera to scoop the spiced beef carefully. The intermingling of fiery, savory, and sweet flavors alongside soft injera is a culinary experience that delights the senses. Remember to set your cooking timer at various stages to ensure perfect consistency and taste.