Key Wat (or 'Wot') is a signature dish that you'll find in most Ethiopian restaurants. This easy Key Wat is a deep colored, bold flavored and hearty Ethiopian beef stew seasoned with warm and earthy Ethiopian spices. Wat, wet' or wot are used interchangeably for an Ethiopian stew or curry that may be prepared with chicken, beef, lamb, or a variety of vegetables.
The two main ingredients in this dish are beef stew meat and Berbere seasoning. Each contributes distinct characteristics to the dish.
Ethiopian Berbere Mix | How to Make Ethiopian Spice Mix(Berbere Spice)
Key Ingredients
- Beef Stew Meat: The best cut of beef for stewing is chuck, which is easily available in most supermarkets at an affordable cost. This has a lot of connective tissue and fat, which is exactly what we want for any stew recipe. Look for whole or pre-cubed beef chuck at the meat counter. We want 1-inch size pieces.
- Berbere: The special spice blend from Ethiopia is a mix of nutmeg, cloves, cumin, coriander, fennel, cinnamon, cardamom and more. I prefer to make it at home, but a store-ready spice mix will work too. Just keep in mind that it may vary in spice level. Alternatively, I have included a substitute spice mix for Berbere below.
- Fried Onions: In this recipe, I also add an additional, but optional, ingredient - fried onions. Just a tablespoon of fried onions adds a deep color and slow-cooked taste to this stew that you typically get from fried-browned onions.
Berbere spice blend provides a distinctive tangy flavor to stews and curries and is very easy to make at home. I have included an easy recipe for Berbere in my post for Ethiopian Red Lentils. Store-bought spice blends work too, but they tend to vary in spice levels. The quantities listed below are enough to season 1½-2 pounds of meat. Simply combine the mix below and use.
But if you do use store-bought berbere be sure to get a good amount of it because you’ll need 1/4-1/3 cup of it for this recipe alone. Keep it stored in an airtight glass jar in a dark place and it will keep for a while. Berbere also makes a great rub for meat, poultry, and fish, as well as a seasoning for stews, soups, and vegetables. It’s a great all-purpose spice, so you’ll be able to make good use of this bulk package if you decide to buy versus make your own. The best deal I’ve found for bulk berbere (and it also happens to be organic and a reputable brand) can be found HERE.
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Methods for Cooking Key Wat
I prefer to make this recipe in my electric pressure cooker, the Instant Pot, because I don't have to baby sit the pot. You can also make Key Wat in a traditional Dutch oven or heavy-bottomed sauce pot.
Instant Pot Method
- Turn the Instant Pot on Sauté mode. Wait 30 seconds till the inner pot is hot and add ghee or butter. Add chopped onion, ginger-garlic and salt and cook till slightly caramelized, about one minute.
- Now, add fried onions, tomato paste, berbere seasoning, ground coriander and ¼ cup water, stir well and cook for one minute.
- Add the remaining water and beef cubes. Press "Cancel", close the lid and set valve to 'Sealing' position. Press Meat/Stew, 30 minutes. Wait for natural release of pressure.
- Open the lid and check for seasoning. Add sugar. This is optional, but highly recommended. If you like to thicken the curry, turn on saute and simmer the stew for 3-5 minutes until it reduces to your desired consistency.
Note: Sometimes, the cut and quality of meat affects cook time. If at this point the beef isn't fork-tender, you can pressure cook it for another 5 minutes, followed by a natural pressure release.
Stovetop Method
- Heat a heavy bottom sauce pot or dutch oven over medium heat. Wait 30 seconds till the pot is hot and add ghee or butter. Add chopped onion, ginger-garlic and salt and cook till slightly caramelized, about one minute.
- Now, add fried onions, tomato paste, berbere seasoning, ground coriander and ¼ cup water, stir well and cook for one minute.
- Add the remaining water and beef cubes. Cover and cook for 35-45 minutes, stirring every 5-7 minutes or so, till the meat is fork tender.
- Uncover and check for seasoning. Add sugar. This is optional, but highly recommended. The pinch of sugar brings together all the warm spices in the stew.
Use a Dutch oven or heavy sauce pot for the stovetop method. A heavy bottom pan evenly distributes the heat and withstands a longer cooking time. Adjust cooking time depending on texture. My kids like the fall-apart tender texture of the beef, so I cook it for 30 minutes. For a firmer texture, reduce the cooking time to 25 minutes.
Serving Suggestions
Serve with the traditional sourdough flatbread, injera. Injera is a gluten-free (made with teff flour), fermented flatbread that pairs very well with the stew flavors. In Ethiopia, it is used as a spoon to scoop up all those juices! I've never made Injera from scratch, but I do find the flavors very similar to that of a dosa, a south-Indian fermented crepe. On weeknights, I personally like the flavors of butter couscous, rice or quinoa with this stew.
Variations:
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- Doro Wot: Use boneless skinless chicken cubes and reduce the cooking time to 5 minutes.
- Beg Wot: Use lamb pieces and adjust the cooking time to 20 minutes.
Tips & Tricks
The pinch of sugar brings together all the warm spices in the stew. Use store-bought or homemade berbere substitute blend. If using pre-made berbere spice blend, add 1.5-2 tablespoons (depending on how spicy you like it). Replace the water with beef stock. The stock will provide a deeper, darker, richer flavor.
What's the best meat for key wat?
The best meat for key wot is cubed stew meat or beef chuck. It has good flavor and a good amount of connective tissue for tender texture. Look for it at the meat counter of your local grocery store.
Note: The nutrition facts below are my estimates.
| Nutrient | Amount |
|---|---|
| Calories | Approximate value |
| Fat | Approximate value |
| Protein | Approximate value |
Read also: A Taste of Ethiopia
