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1 hour 30 min serves

Sega Wat

Easily one of the great Ethiopian dishes out there. Grab some injera, a few friends and go to town! The rich berbere spice blend you’ll make in this recipe can be used for all sorts of things including homemade niter kibbeh, which I guarantee you’ll find yourself using in everything from fried eggs to seared steaks.
Sega Wat

DIFFICULTY Medium

1 hour 30 min serves
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Ingredients: 

  • 2 Chuck Roasts

  • 2 teaspoons coriander seeds

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon fenugreek seeds

  • 1 teaspoon black peppercorns

  • 2 whole allspice berries

  • The seeds from 4 cardamom pods

  • 4 cloves

  • 5 dried red chilies (remove the seeds if you’d like it less spicy)

  • 1 whole nutmeg

  • 1 cinnamon stick

  • 1/2 teaspoon ginger

  • 1 teaspoon turmeric

  • 3 Tablespoons sweet paprika

  • 3 white onions

  • 4 hardboiled eggs

  • 6 Tablespoons of niter kibbeh (see note below if you can’t find this)

  • 1 1/2 Tablespoons minced garlic

  • 1 1/2 Tablespoons minced ginger

  • Salt to taste

  • 1 Cup beef broth

     

     


Instructions

  1. Add coriander, cumin, fenugreek, peppercorns, allspice berries, cardamom seeds, cloves, chilies, nutmeg, and cinnamon to a heavy-bottomed skillet and toast for 2 minutes. Be careful not to burn the spices.
  2. Add the toasted spices to a spice or coffee grinder. Use a microplane to shave the whole nutmeg. Add ground ginger and turmeric, then blend until very fine.
  3. Finally add the sweet paprika and you’ve just made a berbere spice blend! This can be stored along with the rest of your spices and used to season all sorts of things.
  4. Pat 2 Pre Chuck Roasts dry with a paper towel and cut into 1-inch chunks.
  5. Cut the onions in half add to a food processor. Then process until they’re chopped very fine.
  6. Peel your hardboiled eggs and poke with a fork all over.
  7. To a large dutch oven add 3 Tablespoons of niter kibbeh. If you don’t have any African grocery stores near you, you can approximate this by heating up a pound of butter with about 2 Tablespoons of the berbere spice blend you just made. Let the butter absorb the spices over very low heat for an hour. Skim off any foam and store the spiced butter in the fridge.
  8. Once the butter is melted add your chopped onions and cook over low heat for 20 minutes.
  9. Add minced garlic, ginger, another Tablespoon of niter kibbeh and continue to cook for another 10 minutes.
  10. Add 1/4 cup of your berbere and another 2 Tablespoons of niter kibbeh to the pot, mix it all well, and cook another 10 minutes.
  11. Add your chuck roast, beef broth, and a big pinch of salt. Then simmer, covered, over low heat for 45 minutes or until beef is tender, but not falling apart.
  12. Taste the stew and add more salt or berbere if needed. Then add the eggs, remove from the heat, and let sit for 10 more minutes.
  13. Serve with your favorite Ethiopian sides and injera (if you don’t want to make injera, I just order from my nearest Ethiopian restaurant).

Instructions

show nutrition +

Amount per 394g

  • 6-8g

    1 serving

  • 494kcal

    Calories

  • 50.07g

    Protein

  • 2890mg

    Sodium

  • 2.8g

    Fiber

  • 27.09g

    Fat

  • 11.63g

    Carbohydrates

  • 3.95g

    Sugar

Nutrition is approximate.