Key wat is a rich and flavorful Ethiopian beef stew, a cornerstone of Ethiopian cuisine known for its deeply satisfying taste and warming spices. This hearty dish features tender beef simmered in a vibrant berbere-spiced sauce, often accompanied by injera, the spongy flatbread used to scoop up every delicious morsel. The complex blend of spices, including cardamom, ginger, and turmeric, creates a unique and unforgettable flavor profile that will transport you to the bustling markets and vibrant culture of Ethiopia. Beyond the incredible taste, Key Wat is surprisingly simple to make, even for beginner cooks.
This beginner-friendly guide will walk you through each step of the Key Wat recipe, ensuring you achieve a perfectly tender beef and a flavorful sauce that captures the essence of this beloved Ethiopian classic. From preparing the berbere spice blend to mastering the slow simmering technique, we'll cover everything you need to know to create a truly authentic and delicious Key Wat in your own kitchen. Let's get started!
Tools Needed
- Pot
- Mortar and Pestle (optional, for grinding spices)
Ingredients
- Beef
- Onions
- Salt
- Sugar
- Tomato Paste
- Fresh Garlic
- Beef Cube
- Cumin
- Nutmeg
- Black Pepper (grounded)
- Turmeric
- Paprika
- Ginger Powder
- Garlic Powder
- Mixed Spices
- Coriander
- Cinnamon
- Cardamom
- Cloves
- Chili Flakes
- Eggs
- Injera (Ethiopian flatbread)
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Stock
- Combine cumin, nutmeg, black pepper, turmeric, paprika, ginger powder, garlic powder, mixed spices, coriander, cinnamon, cardamom (ground), cloves (ground), and chili flakes. Adjust chili amount to your spice preference.
- In a pot, brown the beef. Add onions, salt, sugar, tomato paste, and garlic. Add a beef cube to create a flavorful stock. Add water and bring to a simmer.
Step 2. Simmer the Beef Stew
- Cook the beef until tender. Add the Berbere spice blend, stir, and continue to simmer.
Step 3. Prepare the Eggs
- Hard-boil eggs while the stew simmers.
Step 4. Combine and Serve
- Add the boiled eggs to the stew. Serve the Key Wat hot with Injera bread.
Read more: Misir Wot: Spicy Ethiopian Lentils Recipe
Tips
- Adjust the amount of chili flakes in the Berbere spice blend to your liking. Start with less and add more as needed.
- If you don't have ground cardamom and cloves, grind whole spices using a mortar and pestle.
- Injera bread often has a slightly sour taste. If you're not a fan of sour flavors, you might want to try a smaller portion or choose another side dish.
Nutrition
- Fat: 20-30g
- Carbs: 30-40g
- Protein: 30-40g
FAQs
1. Can I use other cuts of beef for Key Wat?
Yes! While traditionally made with tougher cuts that benefit from slow cooking, you can use other beef cuts like chuck roast or even stew meat. Just adjust the cooking time accordingly; tougher cuts need longer.
2. What if I don't have all the berbere spice ingredients?
Don't worry! You can find pre-made berbere spice blends at many international grocery stores or online. If you're making your own and are missing an ingredient or two, don't fret; the dish will still be delicious, though the flavor profile might be slightly altered.
With its rich flavors and relatively simple preparation, Key Wat is a rewarding dish to master. This Ethiopian staple is perfect for a cozy weeknight dinner or a special occasion, impressing friends and family alike. Now that you've conquered this delicious recipe, explore other Ethiopian culinary delights and continue your flavorful journey!