Sega Wat (Ethiopian Beef Stew)
, the heart and soul of Ethiopian cuisine, is a dish that encapsulates centuries of tradition, culture, and savor.
- 1.5 lbs stew beef
- 4 tbsp niter kibbeh (Ethiopian spiced butter)
- 6 large eggs (boiled)
- 1 onion
- 4 cloves garlic
- 1 tbsp ginger (chopped, approx one thumb)
- 2 cups beef stock
- 1 tbsp tomato paste
- 4 tbsp berbere spice
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 1/2 tsp cumin
- 1 tsp salt
- Heat a large pot and add the niter kibbeh.
- Toss in the chopped onions, garlic, and ginger, and let them sizzle until they caramelize.
- Add the berbere spice, smoked paprika, black pepper, and a pinch of salt. Stir for 2-3 minutes.
- Pour in the stock, along with tomato paste, to create a hearty base. Then, add the tender stew beef cubes to the pot.
- Let the stew simmer gently for about 45 minutes to 1 hour.
- Place the boiled eggs into the simmering stew and simmer for about 10 minutes on low heat.
- Taste for spices and adjust according to your preference.
Imagine tender morsels of meat, bathed in a rich, aromatic sauce that's been meticulously simmered to perfection. Ingredients 1.5 lbs stew beef 4 tbsp niter kibbeh (Ethiopian spiced butter) 6 large eggs (boiled) 1 onion 4 cloves garlic 1 tbsp ginger (chopped, approx one thumb) 2 cups beef stock 1 tbsp tomato paste 4 tbsp berbere spice 1 tbsp smoked paprika 1 tsp black pepper 1/2 tsp cumin 1 tsp salt Method Heat a large pot and add the niter kibbeh. Toss in the chopped onions, garlic, and ginger, and let them sizzle until they caramelize.
Add the berbere spice, smoked paprika, black pepper, and a pinch of salt. Pour in the stock, along with tomato paste, to create a hearty base.
Then, add the tender stew beef cubes to the pot. Let the stew simmer gently for about 45 minutes to 1 hour.
Place the boiled eggs into the simmering stew and simmer for about 10 minutes on low heat. Taste for spices and adjust going to your preference.
