Ethiopian stews all have the same basic recipe. You can then choose to add proteins or vegetables. The most important ingredient of all is the Berbere Spice Mix that can be found in any ethnic shop you visit. For those who live in Beirut, head to the shops in Dora and ask for it. You’ll surely find it. However, for those who can’t get their hands on it, you can make it yourself by following this recipe.
I guess you all know by now how much we’re in love with incredibly spicy food. I recently learnt that spice heat is measured by the Scoville scale. After doing a bit of research, I also discovered that the famous Ethiopian Berbere spices have 30,000 heat units on the scale, which is considered medium to high in terms of spiciness. Yesterday, I helped cook then ate this delicious (and so spicy I’m still feeling it) Ethiopian Potato Key Wat – Wat meaning a stew.
Here’s the recipe to an Ethiopian Potato Stew (Potato Key Wat).
What you’ll need (for 3 persons):
- 2 large potatoes, coarsely diced
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 3 Tbsp olive oil
- 1 big tomato, diced
- Berbere Spice Mix
How to make it
- In a pot, heat the olive oil and cook the onions
- Add the tomatoes, garlic and Berbere spices. Mix until the liquid of the tomatoes starts coming out then simmer for about 10 min
- Add the potatoes and mix for 5 minutes
- Add 2 to 3 cups of water and let simmer until the potatoes are tender
- Have with Ethiopian flatbread (called Injera), that can also be found at ethnic food shops or made at home by following one of these recipes.
This meal is easy to make it and will satisfy your spicy cravings. You can swap the injera for homemade rice if you prefer.
Have you ever tasted Ethiopian food?
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