Cookbook:Key Wat (Ethiopian Red Stew)
|Key Wat (Ethiopian Red Stew)|
Key wat is a flavorful and aromatic Ethiopian stew made with tender beef simmered in a rich and spicy red sauce. This traditional dish is known for its complex flavors and is often enjoyed with injera, the Ethiopian flatbread.
- 500 grams (1.1 lbs) beef, cut into cubes
- 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter
- 2 large onions, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon berbere spice blend
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper, or to taste
- ½ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon turmeric
- Salt, to taste
- 2 cups beef or vegetable broth
- Fresh cilantro or parsley, chopped, for garnish
- Heat the niter kibbeh or butter in a large pot over medium heat.
- Add the chopped onions to the pot and sauté until they become soft and translucent.
- Add the minced garlic and stir for a minute until fragrant.
- Stir in the berbere spice blend, paprika, cayenne pepper, cumin, cardamom, coriander, cinnamon, ginger, turmeric, and salt. Mix well to coat the onions and garlic with the spices.
- Add the beef cubes to the pot and cook, stirring occasionally, until they are browned on all sides.
- Pour the beef or vegetable broth into the pot, ensuring that the beef is fully submerged.
- Reduce the heat to low, cover the pot, and simmer for about 1.5–2 hours or until the beef is tender and the flavors have melded together.
- Adjust the seasoning with salt and additional spices if desired.
- Serve hot, garnished with freshly chopped cilantro or parsley.
Notes, tips, and variations edit
- Adjust the amount of berbere spice blend and cayenne pepper according to your preferred level of spiciness.
- Key wat can be prepared in advance and tastes even better when reheated the next day, allowing the flavors to further develop.
- For a richer flavor, marinate the beef cubes in a mixture of spices and niter kibbeh for a few hours or overnight before cooking.
- If you prefer a thicker sauce, you can simmer the stew uncovered for the last 30 minutes to allow the liquid to reduce.
- You can add other vegetables to the key wat, such as carrots or potatoes, to make it more hearty and nutritious.
- Some recipes call for the addition of tomato paste or puree to the stew for a tangy flavor.
- Key wat is traditionally enjoyed with injera, but it can also be served with rice, bread, or other Ethiopian side dishes.