Sega Wat (Ethiopian Beef Stew), the heart and soul of Ethiopian cuisine, is a dish that encapsulates centuries of tradition, culture, and flavor. Imagine tender morsels of meat, bathed in a rich, aromatic sauce that's been meticulously simmered to perfection.
Toss in the chopped onions, garlic, and ginger, and let them sizzle until they caramelize.
Add the berbere spice, smoked paprika, black pepper, and a pinch of salt. Stir for 2-3 minutes.
Pour in the stock, along with tomato paste, to create a hearty base. Then, add the tender stew beef cubes to the pot.
Let the stew simmer gently for about 45 minutes to 1 hour.
Place the boiled eggs into the simmering stew and simmer for about 10 minutes on low heat.
Taste for spices and adjust according to your preference.
Notes
Swap out the beef for boneless chicken pieces to create Chicken Sega Wat. Adjust the cooking time accordingly, as the chicken cooks faster than beef.
For a vegetarian option, skip the meat and use extra vegetables like carrots, broccoli, or green beans.
Experiment with different spice blends if you don't have berbere spice on hand. Garam masala, or a mix of paprika, cayenne, and coriander, can provide unique flavors.
If you don't have Niter Kibbeh (spiced clarified butter), you can use olive oil or coconut oil as a substitute.