Ethiopian Spiced Beef Jerky Quwanta
Experience the bold and vibrant flavors of East Africa with Ethiopian Spiced Beef Jerky, or Quwanta, a traditional snack brimming with aromatic spices and rich heritage. This recipe transforms lean beef into tender, flavor-packed strips infused with the warm, smoky heat of Berbere spice, balanced by hints of garlic, cumin, and ginger. The beef is marinated overnight, allowing the spices to fully penetrate before being slowly dried to perfection in either an oven or dehydrator. Perfect for snacking or enhancing Ethiopian stews, Quwanta is a protein-rich treat that’s both satisfying and deeply authentic. Make a batch of this savory jerky and savor a taste of Ethiopia with every bite!
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Recipe Information
Ingredients
- 1 kg beef (lean cuts like top round or sirloin)
- 3 tablespoons Berbere spice mix
- 1 teaspoon salt
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cloves minced garlic
- 1 teaspoon ginger powder
- 2 tablespoons white vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon water
Instructions
Trim any visible fat from the beef to ensure the meat is lean. Using a sharp knife, slice the beef into thin strips, approximately 1/4 inch thick and 4-5 inches long. If the meat is too soft to slice evenly, partially freeze it beforehand.
In a large bowl, mix together the Berbere spice mix, salt, paprika, ground cumin, ground coriander, minced garlic, ginger powder, white vinegar, vegetable oil, and water to create a marinade.
Add the sliced beef strips to the marinade and ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 12 hours or overnight to allow the flavors to soak in.
After marinating, remove the beef strips from the bowl and gently pat them dry with paper towels to remove excess marinade. This will help the drying process.
To dry the jerky in a traditional oven: Preheat the oven to 175°F (80°C) or the lowest setting. Arrange the beef strips on a wire rack placed over a baking tray, ensuring they do not overlap. Leave the oven door slightly ajar to allow moisture to escape, and dry the beef for 6-8 hours, turning occasionally, until the strips are completely dry but still pliable.
If using a dehydrator: Arrange the marinated beef strips on the dehydrator trays in a single layer. Set the dehydrator temperature to 160°F (70°C) and dry for 6-8 hours, checking for dryness and flipping the pieces halfway through.
Once the beef jerky is completely dry, let it cool to room temperature. Store the Quwanta in an airtight container or vacuum-seal bag in a cool, dry place for up to 2 weeks.
Enjoy your Ethiopian Spiced Beef Jerky as a flavorful snack or add it to stews for an authentic Ethiopian touch!
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 796 mg | 266% | |
| Sodium | 2525 mg | 110% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 1.7 g | ||
| Protein | 252.2 g | 504% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 289 mg | 22% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3786 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
