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