Kai Sega Wat (Spicy Ethiopian Beef Stew)

5 from 1 vote

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

Prep Time15

Cook Time1 45

Total Time2

Course: Main

Cuisine: African

Servings: people

Calories: 168kcal

Author: Meals by Mavis

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.