Ethiopian berbere chilli paste (Awaze)

1. Grate the garlic and ginger very finely or pound them to a paste in a mortar.

2. Squeeze the lemon.

3. Mix the berbere with the salt in a bowl, then add the garlic and ginger paste.

4. Gradually stir in the lemon juice and water until you have a smooth, spreadable paste slightly thicker than ketchup.

5. Finally stir in the oil and leave to stand for 15 minutes so the spices release their flavour.

6. Serve as a dip with tibs, kitfo, raw vegetables or injera; it keeps for 1 week in a clean jar in the fridge.

Tip: Awaze is Ethiopia's fiery table sauce; traditionally it is mixed with tej (honey wine) or araki spirit, while this alcohol-free version is made with water and lemon and is just as flavourful. With homemade berbere (see the recipes) it is even more fragrant.