Recipe

3 Cookout Condiments for the Culture

0fedbc0bb85cfb12a16e276491829fcbAuthorBLACK FOODIEYields1 ServingCategory,

Summer is officially here which means it's time to get back to cookouts with friends and family. If you're a foodie, you probably picked up a few new recipes and skills in the kitchen during the pandemic — allow us to introduce you to three more!

These three condiments are savoury, tangy, and totally addictive. You'll be the toast of the cookout when you dish up Ethiopian/Eritrean awaze, Caribbean green mayo, and Haitian pikliz to be used with everything from hot dogs to fries, burgers, and kebabs. The rich umami flavours in each recipe will keep your guests coming back for more, so don't be surprised if they're hangning around your kitchen at the end of the night looking for more.

Ingredients

Awaze
 1 cup Berbere spice
 1 tsp Ginger powder
 3 Garlic clovesCrushed
 ¼ cup Olive oil
 ½ cup Very hot water
 ½ cup Red wine (optional)
 1 Lemon, juiced
 ½ tsp Korarima (Ethiopian cardamom)
 Salt to taste
Green Mayo
 ½ Green bell pepperroughly chopped or sliced
 2 Celery (leaves included)cut into quarters
 1 Scotch bonnet or habanero peper
 6 Scallionsroughly chopped
 2 cups Parsley
 2 cups Cilantro
 Freshly squzeed juice of 1 lime
 8 Cloves of garlicroughly chopped
 2 tbsp A neutral oil
 1 cup Mayo
 ¼ cup Sour cream
 Salt and pepper to taste
Quick Pikliz
 4 cups Pre mixed shredded coleslawabout 1 package
 ½ Onionthinly sliced
 2 Scotch bonnet or habanero peppersminced, seeds can be removed as desired
 2 Limes
 3 Garlic clovesminced
 1 tbsp All-purpose seasoningfeel free to adjust it to your tastes
 1 cup White vinegar
 Salt to taste
 1 tsp Épis/Green Seasoning (optional)Feel free to use the base of the Green Mayo!

Directions

For the Awaze
1

Combine 1 cup of berbere spice with the crushed garlic, powdered ginger, and hot water.

Mix thoroughly and then add the olive oil and red wine.

After mixing, add the juice of 1 lemon and salt to taste. For an extra kick of flavour, add a dash of Korarima spice.

Note: Every blend of Berbere spice is different, so be sure to taste your mixture along the way and adjust the recipe accordingly.

For the Green Mayo
2

Put all of the green vegetables, lime juice, oil, and scotch bonnet or habanero pepper in a blender and blend until it becomes a wet paste with a little bit of liquid.

Scoop about a quarter cup of the mixture into a mixing bowl along with the mayo and sour cream.

Season to taste with salt and pepper and serve in a squeeze bottle for hot dogs or in a small bowl for chips!

PRO TIP: Use the remainder of the green seasoning to marinade chicken or fish for a kick of island flavour. Keep the unused seasoning in a sealed container in the fridge for up to a week.

For the Pikliz
3

In a large bowl combine thinly sliced onion and the coleslaw mix.

Finely chop garlic and peppers and add to the coleslaw and onion mixture. You can adjust the amount of pepper you use according to how spicy you like your food.

Add the juice of 2 limes, 4 sprigs of thyme, crushed clove, and the all purpose seasoning. Mix well.

Add the vinegar and salt to taste. If you have épis/green seasoning already made, add a tsp to the mix for a kick of Haitian flavour.

Store the cabbage mixture in tightly sealed mason jars and ensure that the cabbage is completely covered by vinegar mixture. Let sit for at least 12 hours before serving.

Ingredients

Awaze
 1 cup Berbere spice
 1 tsp Ginger powder
 3 Garlic clovesCrushed
 ¼ cup Olive oil
 ½ cup Very hot water
 ½ cup Red wine (optional)
 1 Lemon, juiced
 ½ tsp Korarima (Ethiopian cardamom)
 Salt to taste
Green Mayo
 ½ Green bell pepperroughly chopped or sliced
 2 Celery (leaves included)cut into quarters
 1 Scotch bonnet or habanero peper
 6 Scallionsroughly chopped
 2 cups Parsley
 2 cups Cilantro
 Freshly squzeed juice of 1 lime
 8 Cloves of garlicroughly chopped
 2 tbsp A neutral oil
 1 cup Mayo
 ¼ cup Sour cream
 Salt and pepper to taste
Quick Pikliz
 4 cups Pre mixed shredded coleslawabout 1 package
 ½ Onionthinly sliced
 2 Scotch bonnet or habanero peppersminced, seeds can be removed as desired
 2 Limes
 3 Garlic clovesminced
 1 tbsp All-purpose seasoningfeel free to adjust it to your tastes
 1 cup White vinegar
 Salt to taste
 1 tsp Épis/Green Seasoning (optional)Feel free to use the base of the Green Mayo!

Directions

For the Awaze
1

Combine 1 cup of berbere spice with the crushed garlic, powdered ginger, and hot water.

Mix thoroughly and then add the olive oil and red wine.

After mixing, add the juice of 1 lemon and salt to taste. For an extra kick of flavour, add a dash of Korarima spice.

Note: Every blend of Berbere spice is different, so be sure to taste your mixture along the way and adjust the recipe accordingly.

For the Green Mayo
2

Put all of the green vegetables, lime juice, oil, and scotch bonnet or habanero pepper in a blender and blend until it becomes a wet paste with a little bit of liquid.

Scoop about a quarter cup of the mixture into a mixing bowl along with the mayo and sour cream.

Season to taste with salt and pepper and serve in a squeeze bottle for hot dogs or in a small bowl for chips!

PRO TIP: Use the remainder of the green seasoning to marinade chicken or fish for a kick of island flavour. Keep the unused seasoning in a sealed container in the fridge for up to a week.

For the Pikliz
3

In a large bowl combine thinly sliced onion and the coleslaw mix.

Finely chop garlic and peppers and add to the coleslaw and onion mixture. You can adjust the amount of pepper you use according to how spicy you like your food.

Add the juice of 2 limes, 4 sprigs of thyme, crushed clove, and the all purpose seasoning. Mix well.

Add the vinegar and salt to taste. If you have épis/green seasoning already made, add a tsp to the mix for a kick of Haitian flavour.

Store the cabbage mixture in tightly sealed mason jars and ensure that the cabbage is completely covered by vinegar mixture. Let sit for at least 12 hours before serving.

3 Cookout Condiments for the Culture

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