Having relocated to the Dallas/Ft. Worth area in 2016 with an affinity for all things barbecue this individual has been playing with different flavors and cooking fusions for quite some time now.  While it may sound crazy, I found that the flavors of my family’s homeland of Ethiopia pair really well with the flavors of Texas barbecue.  I found myself creating brisket rubs with Ethiopian berbere spice, injecting meats with Ethiopian ghee (clarified butter) and using Ethiopian ketchup/ barbecue sauce (aka awaze) for a dipping sauce.  The results were incredible… I mean amazing! 

In addition, having gotten tired of having to buy this
specific sauce or this specific spice to go in this particular recipe I began improvising, using awaze on everything from eggs to fried rice to beef, lamb, chicken, you name it.  And guess what… it’s
amazing!  So much so that I felt I had to share it.  And I hope you’ll feel the same once you try it.