Awaze Ethiopian & Eritrean Cuisine

Awaze Ethiopian & Eritrean Cuisine

Along NE Maynard Road in Cary, Awaze Ethiopian & Eritrean Cuisine has become the Triangle’s destination for the bold, aromatic cooking of the Horn of Africa. This independent, family-run restaurant specializes in injera platters, slow-simmered stews and generous vegetarian combinations, all served the traditional way: family-style, on a communal plate meant to be shared. Named for awaze, the fiery berbere-based sauce at the heart of the cuisine, it brings authentic Ethiopian and Eritrean flavors to a warm, welcoming neighborhood setting.

A Taste of the Horn of Africa in Cary

Ethiopian and Eritrean cooking share deep roots, and Awaze celebrates both. The two neighboring countries lay claim to some of the oldest culinary traditions in the world, built around richly spiced stews known as wot, tender sautéed meats called tibs, and the ever-present injera flatbread. For many Cary diners, Awaze is a first introduction to this way of eating, and the staff are happy to guide newcomers through the menu. For members of the region’s growing East African community, it is a genuine taste of home. Tucked into a modest storefront off Maynard Road, the restaurant keeps the focus squarely on the food and the hospitality.

Injera, Stews and the Art of Sharing

Every meal at Awaze begins with injera, the soft, slightly tangy sourdough flatbread made from teff. Rather than arriving with forks and knives, dishes are ladled directly onto a large round of injera, and diners tear off pieces to scoop up each bite. It is a hands-on, communal style of eating that turns dinner into a shared experience. The stews range from mild and herb-scented to deeply spiced, with berbere and the namesake awaze sauce lending their signature heat. Order a combination platter and you get a colorful sampler, a little of this and a little of that, spread across the injera like an edible mosaic.

A Haven for Vegetarians and Vegans

Awaze is a standout choice for plant-based diners. Because Ethiopian and Eritrean cooking observes many fasting days that exclude animal products, the vegetarian and vegan tradition runs deep and delicious. The veggie combo brings together dishes such as yemiser wot, split red lentils simmered in spicy berbere; kik alicha, mild yellow split peas; gomen, seasoned collard greens; and shiro, a savory chickpea-flour stew. Because the teff injera is naturally gluten-free, the restaurant is also an easy recommendation for guests avoiding wheat. Even committed carnivores tend to find the vegetable platter one of the most memorable parts of the meal.

Meat Lovers and House Specialties

For those who eat meat, the kitchen delivers just as generously. Awaze tibs, the house signature, features beef, lamb or chicken sautéed with rosemary, peppers, onions and tomatoes. Doro wot, often called the national dish of Ethiopia, is a slow-cooked chicken stew finished with a hard-boiled egg, while kitfo, an Ethiopian and Eritrean delicacy, is finely minced beef seasoned with mitmita spice and niter kibbeh, the fragrant clarified butter, served with greens and house cheese. A meat sampler lets the table taste several preparations at once, and there are fish and dried-beef specialties for the adventurous.

Visiting Awaze

Awaze Ethiopian & Eritrean Cuisine is located at 904 NE Maynard Road in Cary and is open for dinner Monday through Friday, with an earlier start on Saturday, and closed on Sunday. The dining room is small and casual, so it makes a relaxed spot for a weeknight dinner, a first date or a gathering of friends ready to share a platter. Takeout and delivery are available through the major apps, and a reservation can help for larger groups. Whether you are a longtime lover of Ethiopian food or trying injera for the first time, Awaze offers a warm, flavorful and genuinely authentic introduction to one of the world’s great cuisines.