Best 4 Kai Wot Ethiopian Beef Stew Recipes

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Indulge in the rich flavors of Ethiopia with Kai Wot, a traditional beef stew that embodies the country's culinary heritage. This delectable dish, pronounced "kye wot," is a labor of love, simmered patiently until the beef becomes meltingly tender and the sauce reaches a harmonious balance of spices. The recipe calls for a medley of spices, including berbere, a vibrant red chili powder that forms the backbone of Ethiopian cuisine, along with ginger, garlic, and cardamom, which lend warmth and complexity. The beef is stewed in a savory tomato-based sauce, accompanied by tender collard greens or cabbage, creating a symphony of flavors that will tantalize your taste buds. Be sure to serve Kai Wot with injera, the spongy flatbread that serves as the perfect vessel for scooping up every morsel of this Ethiopian masterpiece. Additionally, the article offers a vegetarian version of Kai Wot, using hearty lentils instead of beef, catering to diverse dietary preferences. For those seeking a vegan alternative, explore the Misir Wot recipe, which features red lentils simmered in a flavorful sauce. Discover the joys of Ethiopian cuisine with these carefully curated recipes, sure to transport you on a culinary adventure.

Here are our top 4 tried and tested recipes!

KAI SEGA WAT (SPICY ETHIOPIAN BEEF STEW)



Kai Sega Wat (Spicy Ethiopian Beef Stew) image

Kai sega wat is a spicy Ethiopian beef stew. This stew has an amazing depth of flavour. It is bold and delicious.

Provided by Mavis K.

Categories     Main

Time 2h

Number Of Ingredients 10

500 g stewing beef ((chopped into about 1.5 inch cubes))
4 large red onions ((peeled and coarsely chopped))
4 cloves garlic ((minced))
1 tsp ginger ((minced))
1 tbsp canola or vegetable oil
1 tbsp niter kibbeh
¼ cup + 2 tsp berbere spice
1 tsp salt ((plus more, to taste))
¾ cup hot water ((plus more, if needed))
2 sprigs fresh thyme ((optional))

Steps:

  • Heat a medium, heavy bottom pot on the stove on low heat
  • Put the chopped beef on a plate and season it with 1 tsp of salt. Place the beef in the fridge while you work on the next steps.
  • Use a food processor to mince the chopped onions
  • Pour the onions into the pot. Cover the pot and cook the onions until they turn into a puree (about 20 minutes). Use a cooking spoon to stir the onions occasionally to prevent burning. Add bits of hot water to the onions if they start to stick to the bottom of the pot and start to burn. You can also turn the heat down further to prevent burning.
  • Add the oil to the onions. Cover the pot and cook for 5 minutes, stirring occasionally.
  • Pour the berbere spice into the pot. Mix well with the onions and cook for 10 minutes with the pot covered. Occasionally stir the mixture to prevent burning.
  • Add the beef to the onion mixture. Mix well and cook covered for 10 minutes, stirring occasionally.
  • Add and mix the garlic, ginger and niter kibbeh to the stew. Cook with the pot covered for 40 minutes. Continue to stir occasionally to prevent burning.
  • Add salt (to taste) and ¾ cup of hot water to the stew. Cook covered for 20 minutes or until the stew is your desired thickness.
  • Remove the stew from the stove once it's done cooking. Let it cool down for a bit so that it's not piping hot. Garnish the stew with fresh thyme (if desired ) and serve with injera or rice.

Nutrition Facts : Calories 168 kcal, Carbohydrate 15 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 1172 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving

ETHIOPIAN BEEF STEW | KEY WAT IN INSTANT POT



Ethiopian Beef Stew | Key Wat in Instant Pot image

This easy Key Wat recipe is a hearty Ethiopian beef stew seasoned with warm and earthy berbere spice cooked until fall-apart tender in an Instant Pot or stovetop.

Provided by Aneesha Gupta

Categories     Main Course

Time 55m

Number Of Ingredients 20

3 tablespoons ghee (or butter)
1½ cups finely chopped onion ((about 1 large onion) )
1 tablespoon crushed ginger-garlic (1/2 inch ginger + 2 cloves garlic OR 1/2 teaspoon ginger powder + 1/2 teaspoon garlic powder)
1 teaspoon salt (if using berbere blend, check for salt in ingredients)
3 tablespoons tomato paste
2 tablespoons berbere seasoning (add 1-1½ for mild (see substitute below))
1 tablespoon fried onions (optional - adds a deep color)
2 teaspoons ground coriander
1 cup water (divided)
1½ lbs beef stew meat ((cut in 1-inch pieces))
½ teaspoon sugar
salt (to taste (depends on salt content in berbere spice mix))
½ teaspoon ground black pepper
½ teaspoon turmeric powder
1½ tablespoons coriander powder
2 teaspoons ground cumin
½ teaspoon ground nutmeg
1 tablespoon paprika ((if using smoked - reduce to 2 teaspoon))
½ teaspoon cayenne pepper
1 tablespoon garam masala

Steps:

  • Turn the Instant Pot on Sauté mode. Wait 30 seconds till the inner pot is hot and add ghee or butter. Add chopped onion, ginger-garlic and salt and cook till slightly caramelized, about one minute.
  • Add fried onions, tomato paste, berbere seasoning, ground coriander and 1/4 cup water, stir well and cook for one minute.
  • Add the remaining water and beef cubes. Press "Cancel", close the lid and set valve to 'Sealing' position. Press Meat/Stew, 30 minutes. Wait for natural release of pressure.
  • Open the lid and check for seasoning. Add sugar. This is optional, but highly recommended. If you like to thicken the curry, turn on saute and simmer the stew for 3-5 minutes until it reduces to your desired consistency. Serve with the traditional sourdough flatbread, injera.
  • Heat a heavy bottom sauce pot or dutch oven over medium heat. Wait 30 seconds till the pot is hot and add ghee or butter. Add chopped onion, ginger-garlic and salt and cook till slightly caramelized, about one minute.
  • Add fried onions, tomato paste, berbere seasoning, ground coriander and 1/4 cup water, stir well and cook for one minute.
  • Add the remaining water and beef cubes. Cover and cook for 35-45 minutes, stirring every 5-7 minutes or so, till the meat is fork tender.
  • Uncover and check for seasoning. Add sugar. This is optional, but highly recommended. The pinch of sugar brings together all the warm spices in the stew. Serve with the traditional sourdough flatbread, injera.

Nutrition Facts : Calories 137 kcal, Carbohydrate 10 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 739 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

KAI WOT (ETHIOPIAN BEEF STEW)



Kai Wot (Ethiopian Beef Stew) image

There's really nothing shy or subtle about Ethiopian.. It's a bold .. In your face flavor.. If there ever was one.

Provided by VeggiesByCandlelight

Categories     Ethiopian

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 7

8 -10 purple onions, finely chopped
1 -4 tablespoon berbere (more or less, depending on how spicy you like it)
1 lb stewing beef, cut into bite size pieces
1/2 cup water (or more)
1/2 cup butter (or more to taste)
1 tablespoon salt
1 -4 tablespoon minced garlic

Steps:

  • Wash the cubed beef well, pat them dry with a toe, and set aside in the fridge. (Please don't skip this step. It's an important part of the process for tenderizing the beef).
  • Finely chop the onions in a blender or food processor, until almost puréed.
  • Transfer the onions to a heavy pot and cook on medium heat until they are day and have turned a reddish-brown color. Add the water and Berberi. Cook an additional 30 minutes, stirring periodically, adding more water if needed so the sauce doesn't get dry (this process allows for the berberi to become less bitter).
  • Add the meat to the sauce and turn the heat down to low. Simmer for 45 minutes to an hour, adding a little water if needed, to prevent the onions and meat from sticking the bottom of the pan.
  • After an hour or so of simmering, add the butter, salt, and more water if the sauce is getting dry. Simmer another hour.
  • Just before serving, stir the freshly minced garlic into the sauce. Serve with Injera.

Nutrition Facts : Calories 219.9, Fat 14.2, SaturatedFat 8.4, Cholesterol 66.8, Sodium 1023.7, Carbohydrate 10.7, Fiber 1.9, Sugar 4.7, Protein 13.7

ERITREAN / ETHIOPIAN BEEF STEW -- TSEBHI SGA OR KEY WET



Eritrean / Ethiopian Beef Stew -- Tsebhi Sga or Key Wet image

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

3 medium red onions
1/2 cup spiced butter (also know as tesmi or kbe)
1/4 cup chili paste (also know as d'lk, a hot chili mixed with water, oil and spices)
1 cup canned crushed tomatoes
2 lbs beef (preferably a beef brisket or any cut of your favorite beef)
water

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

Tips:

  • Choose the right cut of beef: Chuck roast or brisket are good choices, as they have a lot of flavor and will become tender when cooked slowly.
  • Marinate the beef: This will help to tenderize the meat and add flavor. You can use a simple marinade made with olive oil, garlic, rosemary, and thyme.
  • Cook the beef slowly: This will allow the flavors to develop and the meat to become fall-apart tender. You can cook the stew in a slow cooker or in the oven on low heat.
  • Use a variety of spices: Ethiopian cuisine is known for its use of spices, so don't be afraid to experiment. Some common spices used in Ethiopian beef stew include berbere, cardamom, cloves, cinnamon, and nutmeg.
  • Serve the stew with injera: Injera is a traditional Ethiopian flatbread that is used to scoop up the stew. It is made from teff flour and has a slightly sour flavor.

Conclusion:

Ethiopian beef stew is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for something new to try, give Ethiopian beef stew a try. You won't be disappointed.

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