African Food

How To Prepare Key Wat, An Ethopian Beef Stew

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A hearty, bold, and spicy stew that with a Berbere spice blend in which you can buy at retail, but here you can use our instructions to make your own. Key Wat is easy to prepare in a slow cooker or cooker. Serve with Injera bread and rice.

Follow these detailed instructions to prepare Key Wat, a hearty, bold, and spicy meat stew.

INGREDIENTS

BERBERE SEASON:

  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground spruce
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄2 teaspoons black pepper
  • 1⁄4 teaspoons turmeric
  • 4 tablespoons hot pepper flakes
  • 2 tablespoons peppers
  • 1 teaspoon ground ginger
  • 1 teaspoon onion powder
  • 1⁄ teaspoon garlic powder
  • 1⁄4 teaspoons ground Jamaican peppers
  • 3/4 teaspoon cardamom
  • 1⁄2 teaspoons ground cloves
  • 1 teaspoon ground coriander
  • 1⁄ teaspoons ground cinnamon

STEWED MEAT:

  • Meat of 1 pound cut into 1 inch cubes
  • 1 teaspoon salt
  • 1⁄2 teaspoons black pepper
  • 2 tablespoons separate olive oil
  • 1 small onion, diced
  • 2 teaspoons minced garlic
  • 1 tablespoon less Berber if you are sensitive to spices
  • 2 tablespoons of tomato paste
  • 1⁄2 teaspoons sugar
  • 2 cups of meat soup or 2 cups of water and a meat bar

INSTRUCTIONS

BERBERE SEASON:



Combine all ingredients. Store in a hermetically sealed container.

STEWED MEAT:

  1. Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat.
  2. Season the meat with salt and pepper.
  3. Wash the meat in batches in a Dutch oven, remove to a plate to collect its juice.
  4. Without cleaning the Dutch oven, add a tablespoon of the remaining olive oil.
  5. Reduce heat to medium-low. Add the onions and cook until golden brown, about 15 minutes.
  6. Add the garlic and cook for another minute.
  7. Add the tomato paste, Berbere seasoning, and onion and garlic sugar.
  8. Cook until thick paste forms, about 3 minutes. Add beef broth and beef and bring to a boil.
  9. Reduce heat to medium-low to simmer.
  10. Cook meat for at least an hour, at most two.
  11. Remove the meat from the cooking liquid and destroy it by separating the two forks.
  12. Add the beef to the soup mixture and simmer for another 15 minutes.

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BOROKINNI BURHAN
Popularly known as “phoenix” is a Metallurgical engineer in-view, foodie, and a serial sports lover. He publishes on African Native Dishes on 54history alongside supporting Manchester United. Asides writing, he enjoys playing PES and trusts us, he is a beast at that. Connect with Phoenix on his socials

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