Cookbook:Key Wat (Ethiopian Red Stew)

Key Wat (Ethiopian Red Stew)
Category	Ethiopian recipes
Time	1 hour
Difficulty

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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.

Ingredients

• 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

Equipment

• Large pot
• Wooden spoon or spatula
• Cutting board
• Chef's knife

Procedure

1. Heat the niter kibbeh or butter in a large pot over medium heat.
2. Add the chopped onions to the pot and sauté until they become soft and translucent.
3. Add the minced garlic and stir for a minute until fragrant.
4. 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.
5. Add the beef cubes to the pot and cook, stirring occasionally, until they are browned on all sides.
6. Pour the beef or vegetable broth into the pot, ensuring that the beef is fully submerged.
7. 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.
8. Adjust the seasoning with salt and additional spices if desired.
9. Serve hot, garnished with freshly chopped cilantro or parsley.

Notes, tips, and variations

• 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.