Berbere is the primary spice mix from Ethiopia and Eritrea. Every region and family makes their own version, but they're all a great balance of warmth and spice. This version, made with toasted ground spices rather than whole, comes together very quickly and will keep in your pantry for several months. Use it as a spice rub or a base for soups and stews. Awaze is a versatile sauce hailing from Ethiopia, where it's used on just about everything. You can use it as a finishing sauce, as I do here, or brush it on a protein (fish, poultry, tofu or tempeh) before grilling, sauteing or roasting. In Ethiopia, local honey wine is used to make this sauce, but here we use a combo of red wine and honey to replicate its sweet but tannic flavor. This dish is perfect and simple as is, but feel free to scatter some fresh herbs (especially cilantro) or toasted nuts, such as almonds, over top.