If you like african food you ’ ve most likely hear Doro Wat, the blue chicken fret that Ethiopia embraces as its national dish. Another celebrated and equally delicious cup of tea is Sega Wat, the gripe version of this piquant stew. On restaurant menu you may find a couple of options – Key Sega Wat ( blue ) and Alicha Sega Wat ( meek ). We ’ re making an authentic Sega Wat today and this one is middle of the road in its spiciness so you can add more heating system if you prefer.
Reading: Sega Wat (Spicy Ethiopian Beef Stew)
Sega Wat is traditionally eaten with injera, Ethiopia ’ s celebrated fermented flatbread. This spongy pancake-like flatbread is used in invest of utensils to scoop the sega wat into your mouth and mop up any remaining bits of sauce .
As with Doro Wat, the key to an excellent Sega Wat is using the best berbere you can find. Berbere is a fiery, brilliantly loss spice blend that Ethiopians pump up to such scorch levels love it ’ s a wonder they have any taste bud remaining. Most berbere you find outside of Africa is toned down in estrus flush and that suits me good fine .
The key to an excellent berbere is making it yourself with whole spices that are toasted and ground, which will give your Sega Wat maximal relish. I highly recommend making your own : Homemade Ethiopian Berbere Recipe .
But if you do use boughten berbere be certain to get a dear total of it because you ’ ll need 1/4-1/3 cup of it for this recipe alone. Keep it stored in an airtight glass clash in a benighted space and it will keep for a while. Berbere besides makes a great rub for meat, domestic fowl, and pisces, a well as a seasoning for stews, soups, and vegetables. It ’ s a great general-purpose spiciness, so you ’ ll be able to make good manipulation of this majority box if you decide to buy versus make your own. The best batch I ’ ve found for majority berbere ( and it besides happens to be organic and a reputable brand ) can be found HERE.
If you ’ ve never tried Sega Wat, your taste buds are in for a treat. The spirit of this ethiopian grizzle is absolutely incredible. And ampere much as I love Doro Wat, I like Sega Wat tied more – the beef adds a wonderfully deep and robust flavor and is indisputable to win you over !
now that you ’ re equipped with Ethiopian berbere and Ethiopian injera, you ’ re fix to make one of Ethiopia ’ s most celebrated democratic dishes, Sega Wat !
Let ’ s suffer started !
Heat 3 tablespoons of niter kibbeh or butter in a heavy toilet or Dutch oven. Add the onions and cook, covered, over abject heat for 20 minutes, stirring occasionally .
Add the garlic, pep, and 1 tablespoon potassium nitrate kibbeh and continue to cook for another 10 minutes, stirring occasionally .
Add the berbere and the 2 remaining tablespoons of potassium nitrate kibbeh and cook, covered, over low heat for another 10 minutes, stirring occasionally.
Add the gripe, broth, salt and bring to a boil. Reduce the heat to depleted, embrace, and simmer for 45 minutes, stirring occasionally .
Adjust the seasonings, adding more berbere according to preference and heat predilection. Add the hard-bitten eggs and simmer on low heat, covered, for another 10 to heat through .
half or quarter the eggs and arrange on the plates with the stew. Serve hot with Ethiopian injera, boodle or rice .
* This fret is even better the following day after the flavors have had more meter to meld .
Be sure to besides give Doro Wat a judge !
And grab the recipe for authentic homemade Ethiopian injera !
Sega Wat (Spicy Ethiopian Beef Stew)
Sega Wat is the beef version of Doro Wat, the national dish of Ethiopia. Incredibly delicious with a wonderfully deep and robust flavor, your taste buds will thank you!
- 2 pounds boneless gripe chuck, cut into 1/2 edge cubes
- 6 tablespoons niter kibbeh, divided
- OR Homemade Niter Kibbeh
- 3 cups chunky pureed onions ( pulsate in food central processing unit to form a chunky paste )
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons minced fresh ginger
cup berbere spice blend
- Homemade Berbere Recipe, HIGHLY recommended !
- 1 1/2 teaspoons salt
- 1 cup firm beef broth
- 4 hard-bitten eggs, shelled and pierced all over with a branch 1/4 column inch deep
Heat 3 tablespoons of niter kibbeh or butter in a heavy pot or Dutch oven. Add the onions and cook, covered, over low heat for 20 minutes, stirring occasionally.
Add the garlic, ginger, and 1 tablespoon niter kibbeh and continue to cook for another 10 minutes, stirring occasionally.
Add the berbere and the 2 remaining tablespoons of niter kibbeh and cook, covered, over low heat for another 10 minutes, stirring occasionally.
- Add the beef, broth, salt and bring to a boil. Reduce the heating system to low, cover, and simmer for 45-60 minutes, or until the beef is tender, stirring occasionally. Adjust the seasonings, adding more berbere according to preference and inflame preference. Add the hard-boiled eggs and simmer on low estrus, covered, for another 10 to heat through .
- Ethiopian injera, bread or rice. half or quarter the eggs and stage on the plates with the fret. Serve hot withbread or rice . * This fret is flush better the next sidereal day after the flavors have had more time to meld .
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Category : Cook
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