Cookbook:Key Wat (Ethiopian Red Stew)

Key Wat (Ethiopian Red Stew)
CategoryEthiopian recipes
Time1 hour

Cookbook | Ingredients | Recipes

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 edit

Equipment edit

Procedure edit

  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 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.