By Mahteme on December 15, 2004
Photo by Sackville
Photo by Sackville
"I grew up in Asmara, Eritrea eating and making this dish regulary. This dish is one of the most popular dishes in the Eritrean and Ethiopian community."
Serving Size: 1 (169 g)
Servings Per Recipe: 8
"in college I stayed with a group of Eritrean students in Geneva Switzerland. They served this amazing dish, I think in a traditional homestyle setting. With very little furniture in the room, they spread newspapers on the living room floor. Then they poured a huge pot of Kay Wat on the newspaper. We each took a strip of crusty bread and used it to pinch up a big mouth full of yummy. Thank you too Berhane, Melaku, Karen, and all the my terrific hosts from Asmara. That was 38 years ago and I still love the memories."
"I follow the recipe but the meat came out way too hard. My husband couldnt eat it and I had to throw it in the trash."
"I anonymously prepared this dish for an Ethiopian family newly arrived to Canada as a welcome to the neighbourhood gift. They wondered if an Ethiopian had prepared it! Thanks for the recipe. It is delicious. Kathy"
"I was able to reduce some of the cooking times -- I did steps 8 and 9 about half as long as suggested -- and it still came out fine. I used chili garlic paste mixed with sweet thai chili paste and it was a bit too much, so I ended up doubling the tomato to balance it. If you use the right kind of chili paste, it will probably work better. Regardless of the changes, this came out wonderful. It smelled marvelous, and waiting for it to finish stewing was torturous. It was very easy to make, and I strongly recommend it."
"Wow, what a rich and wonderful stew. I was a bit worried in the early stages because the sauce was quite dry and I kept on having to add water to keep it from burning but once I added the tomatoes it got a bit better and during the last 20 minutes of cooking with the beef the gravy really started to form. When I added the butter it made an absolutely lucious sauce! This is a dish that takes a bit of time because you have to closely watch it during the first two stages and you're constantly stirring but it's definitely worth it. For the spiced butter I used recipe #116603 and for the chili paste, I made up a batch of Berbere paste as I thought it sounded like the same thing."