Sik Sik Wat

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In Ethiopia, the word wat is basically the word for stew. But this is no ordinary stew. Ethiopian wats, no matter what meat is used, whether cooked or raw, are spicy, saucy stews of vibrant color and endless flavors.

Two main seasoning ingredients must be prepared first before following through with a wat. One is Berberé, a rich paprika-based mixture, and niter kebbeh, a fragrant infused clarified butter.

This stew is a classic example of a wat. I hope you get a chance to make it! The recipe is from African Cooking, one of many of a Foods of the World series from Time Life.

Sik Sik Wat
Beef Stewed in Red Pepper Sauce
To serve 6 to 8

2 cups finely chopped onions
1/3 cup niter kibbeh
2 teaspoons finely chopped garlic
1 teaspoon minced ginger root
1/4 teaspoon ground fenugreek
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 cup paprika
2 tablespoons berberé
2/3 cup dry red wine
1/2 cup water
1 large tomato, coarsely chopped and puréed through a food mill (I used a teaspoon of tomato paste)
2 teaspoons salt
3 pounds lean boneless beef, preferably chuck, trimmed of excess fat and cut into 1-inch cubes
Freshly ground black pepper

In a heavy 4- to 5- quart enameled casserole, cook the onions over moderate heat for 5 or 6 minutes, until they are soft and dry. Don’t let them burn. Stir in the niter kebbeh and, when it begins to splutter, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg, stirring well after each addition.

Add the paprika and berberé, and stir over low heat for 2 to 3 minutes.

Stir in the wine, water, pureed tomato and salt, and bring the liquid to a boil.

Add the beef cubes and turn them about with a spoon until they are evenly coated with the sauce.

Then reduce the heat to low. Cover the pan partially and simmer the beef for about 1 1/2 hours. Sprinkle the wat with a few grindings of pepper and taste for seasoning.

Sik sik wat is traditionally accompanied by injera or yewollo ambasha, but may also be eaten with Arab-style flat bread or hot boiled rice. Below left, injera, below right, yewollo ambasha.

Plain yoghurt may be served with the wat from a separate bowl.

Doro Wat

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Doro Wat, which translates to chicken stew, is a traditional Ethiopian dish.

It’s very simple to prepare, only require sautéing and poaching. But it must be made with the spice paste and the spice-infused butter to create the really unique flavors of Ethiopian cuisine.

Doro wat, as with other stews are typically eaten with injera – Ethiopian stretchy bread that looks like a large spongy crepe. It’s made with teff flour, and it’s used to pick up the meat and vegetables, and wipe up the juices. No forks!

Please go to an Ethiopian restaurant for the whole dining experience. You won’t regret it! Here is a photo of injera from one we went to in Brooklyn, New York, called Ghenet.

The recipe for Doro Wat comes from the Time-Life Foods of the World cookbook entitled African Cooking.

When I made this stew, I served it to friends who had never experienced Ethiopian cuisine before, along with yewollo ambasha. They loved it.

Doro Wat

3 pounds boneless chicken thighs, trimmed
1 lemon
2 teaspoons salt
1/4 cup niter kebbeh
1 large onion, finely chopped
4 cloves garlic, minced
1 – 1″ piece fresh ginger, minced
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/4 cup berberé
1/2 cup white wine
1/2 cup water
6 hard boiled eggs

First, cut up the thighs into about 3 or 4 manageable pieces, and place them in a large bowl. Squeeze lemon juice into the bowl, add the salt, and toss the chicken. Let the chicken marinate for 30 minutes.

Meanwhile, add the niter kibbeh to a large Dutch oven over medium heat. Add the onions and cook them for about 5 minutes. Then add the garlic and ginger and sauté for another few minutes.

Add the fenugreek, cardamom, nutmeg and berberé to the pot and cook the onion mixture for a few minutes, or until the berberé becomes completely combined with the other ingredients.

Then add the white wine and water and cook for about 5 minutes. Add the chicken pieces to the sauce, cover the pot, and cook for 15 minutes over low heat.

Pierce the hard boiled eggs with the tines of a fork, and place them in the pot with the chicken. Cover the pot again and cook for another 15 minutes. Ooops I forgot to do that.

Serve the chicken hot with plenty of sauce, and make sure each serving includes a hard boiled egg. Any kind of bread would be good with doro wat, and comes in handy with the spicy sauce.

After you’re done using the berberé, remember to put more oil over the top!