Best 2 Eritrean Ethiopian Beef Stew Tsebhi Sga Or Key Wet Recipes
In the realm of culinary artistry, Eritrean and Ethiopian cuisines shine with vibrant flavors and tantalizing aromas. With a rich history and diverse cultural influences, these two nations offer a treasure trove of delectable dishes that captivate the senses. Among these culinary gems, "Ertirean Ethiopian Beef Stew Tsebhi Sga or Key Wet" stands out as a culinary masterpiece that embodies the essence of these culinary traditions. This tantalizing stew, with its tender beef, aromatic spices, and captivating blend of herbs, promises an unforgettable culinary journey that will transport you to the heart of Eritrean and Ethiopian culinary heritage.
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ETHIOPIAN BEEF STEW IN BERBERE SAUCE
For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accommodating a vegetarian... chicken otherwise) Making these four dishes together, you can: - Pick up one large white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionery on 7th between 11AM and 5PM. YUM!
Provided by Rhonda Scheurer
Categories Stew
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Melt butter on stove top in roasting pan.
- In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes.
- Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute.
- Add tomatoes and wine.
- Cover, bring to a "medium" simmer.
- Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out.
- Stew is done when meat can be easily pierced with a fork.
Nutrition Facts : Calories 89.3, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 70.3, Carbohydrate 3, Fiber 0.9, Sugar 0.7, Protein 0.6
ERITREAN / ETHIOPIAN BEEF STEW -- TSEBHI SGA OR KEY WET
I grew up in Asmara, Eritrea eating and making this dish regulary. This dish is one of the most popular dishes in the Eritrean and Ethiopian community.
Provided by Mahteme
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Chop onions into small fine pieces.
- Heat a shallow deep pan, about 3 to 4 inches deep.
- Add half of the spiced butter.
- Once butter is melted add the chopped onions and cook it until the onion is caramelized.
- Be sure not to burn the onions, keep stirring!
- Add the chili paste to the cooked onions.
- Mix it well by adding a drop of water at a time as needed.
- Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
- Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
- Cut beef into small bite sizes, about ½ inch cubes.
- Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
- Add the remainder of the spiced butter and mix well.
- Let cook of about 5 more minutes.
- Depending on your personal desire, you may add more water to bring it to the consistency you like.
Nutrition Facts : Calories 883.2, Fat 92, SaturatedFat 40.7, Cholesterol 142.9, Sodium 132.5, Carbohydrate 3.9, Fiber 0.7, Sugar 1.8, Protein 9.9
Tips:
- Use a Dutch oven or large heavy-bottomed pot for the best results.
- Brown the beef in batches to get a nice crust and flavor.
- Use a variety of spices to create a flavorful stew. Common Ethiopian and Eritrean spices include berbere, cardamom, cloves, cinnamon, nutmeg, and ginger.
- Simmer the stew for at least 1 hour, or until the beef is tender.
- Serve the stew with injera, a traditional Ethiopian and Eritrean flatbread.
- Garnish the stew with cilantro, parsley, or green onions.
Conclusion:
Tsebhi, also known as Sga or Key Wet, is a delicious and flavorful stew that is a staple dish in Ethiopian and Eritrean cuisine. It is made with beef, spices, and vegetables and is typically served with injera bread. This stew is a great option for a weeknight meal or a special occasion. It is also a good source of protein and iron.
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