Ethiopia / Main
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.
Ingredients
- beef, cut into cubes500 g
- niter kibbeh or butter, Ethiopian spiced clarified butter or regular butter2 tbsp
- onion, finely chopped2
- garlic, minced3 clove
- berbere spice blend1 tbsp
- paprika1 tsp
- cayenne pepper1/2 tsp
- cumin, ground1/2 tsp
- cardamom, ground1/4 tsp
- ground coriander1/4 tsp
- ground cinnamon1/4 tsp
- ground ginger1/4 tsp
- turmeric1/4 tsp
- salt, to taste
- beef stock or vegetable stock2 cup
- cilantro or parsley, fresh; chopped; for garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
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.
