Kai Wot Ethiopian Beef Stew
Indulge in the rich, bold flavors of Kai Wot, a traditional Ethiopian beef stew that’s as comforting as it is captivating. This hearty dish features tender chunks of beef simmered to perfection in a deeply spiced sauce made with the iconic berbere spice blend, caramelized onions, garlic, and ginger. The addition of tomato paste enhances the stew's depth, while a touch of beef stock creates a lusciously thick, flavorful base. Cooked slowly to allow the spices to meld beautifully, Kai Wot is best served with injera, the tangy Ethiopian flatbread, or over a bed of steamed rice to soak up every savory bite. Perfect for those craving a taste of authentic Ethiopian cuisine, this dish is a celebration of warming spices, robust flavors, and soul-soothing comfort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Beef (cubed, lean cuts such as chuck or stewing beef)
- 2 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 tablespoons Berbere spice blend
- 2 tablespoons Tomato paste
- 3 tablespoons Vegetable oil or clarified butter (niter kibbeh, if available)
- 500 milliliters Water or beef stock
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 optional Injera or cooked rice (for serving)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the vegetable oil or niter kibbeh.
Add the chopped onions and cook them over medium-low heat, stirring frequently, until caramelized and golden brown, about 10-15 minutes.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until aromatic.
Add the berbere spice blend and tomato paste to the pot. Mix well and cook for 2-3 minutes, allowing the spices to toast and the tomato paste to deepen in flavor.
Add the beef cubes to the pot and stir to coat them thoroughly with the spice mixture. Cook for 5-7 minutes to slightly brown the beef on all sides.
Pour in the water or beef stock, stirring to combine. Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 45-50 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste and adjust the seasoning with additional salt or berbere spice, if needed.
Serve the Kai Wot hot, alongside injera (traditional Ethiopian flatbread) or steamed rice.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2770 mg | 120% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 14.6 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2535 mg | 54% | |
*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.
