Description
Sega Wat is a traditional Ethiopian beef stew known for its rich, spicy flavor and tender meat slow-cooked in a fragrant blend of berbere spice and niter kibbeh, an Ethiopian spiced butter. This hearty dish is enriched with boiled eggs simmered in the flavorful sauce, making it a perfect comfort food that embodies the essence of Ethiopian cuisine.
Ingredients
Beef and Broth
- 1.5 lbs stew beef, cut into cubes
- 2 cups beef stock
- 6 large eggs, hard boiled
Spices and Flavorings
- 4 tbsp niter kibbeh (Ethiopian spiced butter)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, chopped (approx one thumb-sized piece)
- 1 tbsp tomato paste
- 4 tbsp berbere spice
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 1/2 tsp cumin
- 1 tsp salt
Instructions
- Heat the fat: In a large pot, melt the niter kibbeh over medium heat to release its aromatic spices.
- Sauté aromatics: Add chopped onions, garlic, and ginger to the pot. Cook until they caramelize and become soft and golden, stirring frequently to avoid burning.
- Add spices: Stir in berbere spice, smoked paprika, black pepper, and a pinch of salt. Cook the mixture for 2-3 minutes to toast the spices and deepen their flavors.
- Create the base: Pour in beef stock and add tomato paste. Stir well to combine and bring the mixture to a simmer.
- Add beef: Place stew beef cubes into the pot. Cover and let the stew simmer gently on low heat for 45 minutes to 1 hour, until the beef is tender and the flavors meld.
- Incorporate eggs: Add the hard-boiled eggs into the stew. Simmer on low for an additional 10 minutes to infuse the eggs with flavor.
- Adjust seasoning: Taste the stew and adjust salt and spices as needed before serving.
Notes
- Niter kibbeh is a traditional Ethiopian spiced clarified butter; if unavailable, you can substitute with unsalted butter and a pinch of mixed Ethiopian spices.
- Cooking times may vary depending on the cut and size of beef cubes; cook until meat is tender and flavorful.
- Serve Sega Wat with injera, Ethiopian flatbread, or rice for an authentic experience.
- The boiled eggs absorb the stew’s flavor and add richness; feel free to omit or add more according to preference.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Ethiopian
