asalam,
here's a recipe for my favourite ethipian stew. stew in etiopia is called wat, and this is for a beef wat, though one can also substitute lamb or goat as all three are popular. it is similar to the recipe used for chicken, but not the same. if anyone wants that, let me know. the bread with which one eats this is called 'injera' and can be found at many little convenience stores in any large city, whether they be greek stores, arab shops, asian stores, somali stores, or at etiopian restaurants. they will sell you about 5 large peices (they are large and round and soft) for about 5$. if you can not locate injera, dont try making it unless you are super ambitious, it is a pain. pita bread or nan is a great replacement or even with rice! the spice that you need is called berebere and can be purchased at any ethnic shop in the cities as well if you google 'berbere recipe' there will be plenty that pop up. it is NOT the same if you make it yourself, but any good recipe will include about 50% of the total spices as cayenne... yes, it is very hot.
1.5 kilo stew beef cut into very very very small peices (1 centimeter squared average)
2 kilo onions finely chopped and cooking in the pot for about 45 mintues with no oil or water until they really cook down. then you can add oil. be generous with oil. lol.
about 6 cloves garlic minced
about .5 TBSP ginger miced
2 tomotoes chopped
a steady supply of boiling water
salt to taste
about 2.5 TBSP berbere (i use more, but i like it HOT)
when your onions have cooked for about 45 minutes on low heat and you have doused them well with oil, add the garlic and ginger and berbere and cook for about 2 or 3 mintues more, stirring often. add more oil if you need or if you just feel like it. there is not room for a dieter in etiopian cuisine.... ;)
then toss in the meat and stir well.
when the mixture has boiled down it's liquid add the tomatoes and keep stirring and cooking until there is no liquid, or very little liquid in your pot. now, add a few cupfuls of the boiling water into your mixture. keep the pot at a boil and stir every 10 minutes or so. do not let it burn at the bottom. 'no'
when the liquid gets low again, and the stew is starting to get thick, add a few more cupfuls of boiling water. keep the whole mixture at a low boil at ALL times. add more oil if you want. don't hold back. be brazen with that oil. :razing:
if you really want to add some nice flavour, toss in some butter! heavens! yes! be bold! be daring! add some butter!!!! :thumbs up:
boil it down again until thick. add salt to taste. if you have the time, do another additon of water and boil down. usually i do about 3-4 of these for this amount of stew. but no more than 4. 'no'
when it is finally at a nice thick consistancy with soft meat and practically evaporated onions and a thick sauce, you can pour it on the bread or rice and dig in. etiopians eat it with their hands, but if you are eating it with rice i would not recommend that at all. :razing:
hope you enjoy....
- Follow RecipesDream
- Follow @us
