Best 2 Eritrean Ethiopian Beef Stew Tsebhi Sga Or Key Wet Recipes
Embark on a culinary journey to the vibrant and diverse cuisines of Eritrea and Ethiopia with our collection of beef stew recipes. These stews, known as tsebhi, sga, and key wet, are a symphony of flavors that showcase the richness of these culinary traditions. Tender beef simmers in a captivating blend of aromatic spices and herbs, each recipe offering a unique taste experience. From the bold and spicy tsebhi to the earthy and comforting sga, and the fiery and piquant key wet, these stews are sure to tantalize your taste buds and leave you craving more. Dive into the vibrant world of Eritrean and Ethiopian cuisine and discover the culinary treasures that await.
Here are our top 2 tried and tested recipes!
ERITREAN / ETHIOPIAN BEEF STEW -- TSEBHI SGA OR KEY WET
I grew up in Asmara, Eritrea eating and making this dish regulary. This dish is one of the most popular dishes in the Eritrean and Ethiopian community.
Provided by Mahteme
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Chop onions into small fine pieces.
- Heat a shallow deep pan, about 3 to 4 inches deep.
- Add half of the spiced butter.
- Once butter is melted add the chopped onions and cook it until the onion is caramelized.
- Be sure not to burn the onions, keep stirring!
- Add the chili paste to the cooked onions.
- Mix it well by adding a drop of water at a time as needed.
- Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
- Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
- Cut beef into small bite sizes, about ½ inch cubes.
- Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
- Add the remainder of the spiced butter and mix well.
- Let cook of about 5 more minutes.
- Depending on your personal desire, you may add more water to bring it to the consistency you like.
Nutrition Facts : Calories 883.2, Fat 92, SaturatedFat 40.7, Cholesterol 142.9, Sodium 132.5, Carbohydrate 3.9, Fiber 0.7, Sugar 1.8, Protein 9.9
ETHIOPIAN BEEF STEW IN BERBERE SAUCE
For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accommodating a vegetarian... chicken otherwise) Making these four dishes together, you can: - Pick up one large white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionery on 7th between 11AM and 5PM. YUM!
Provided by Rhonda Scheurer
Categories Stew
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Melt butter on stove top in roasting pan.
- In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes.
- Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute.
- Add tomatoes and wine.
- Cover, bring to a "medium" simmer.
- Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out.
- Stew is done when meat can be easily pierced with a fork.
Nutrition Facts : Calories 89.3, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 70.3, Carbohydrate 3, Fiber 0.9, Sugar 0.7, Protein 0.6
Tips:
- Choose the right cut of beef: Chuck roast, brisket, or short ribs are all good choices for this stew. These cuts are tough, but they will become tender when cooked slowly in the stew.
- Brown the beef before stewing: Browning the beef in a hot pan before adding it to the stew will help to develop flavor and color.
- Use a variety of spices: The spices used in this stew are what give it its unique flavor. Be sure to use a good quality blend of Ethiopian or Eritrean spices, or make your own using the recipe provided in the article.
- Cook the stew low and slow: This stew needs to cook for a long time in order for the beef to become tender and the flavors to meld. Simmer the stew for at least 2 hours, or even longer if you have time.
- Serve with injera: Injera is a traditional Ethiopian and Eritrean flatbread that is used to scoop up the stew. If you can't find injera, you can also serve the stew with rice or another type of bread.
Conclusion:
Ethiopian and Eritrean beef stew is a delicious and hearty dish that is perfect for a cold winter day. The stew is made with tender beef, a variety of spices, and a rich tomato sauce. It is traditionally served with injera, a traditional Ethiopian and Eritrean flatbread. This stew is also relatively easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a new and exciting dish to try, give this Ethiopian and Eritrean beef stew a try.
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