Cookbook: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

 * 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.