Eritrean / Ethiopian Beef Stew -- Tsebhi Sga or Key Wet

From: Chef #593082

On Sep 20, 2007

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

From: Sackville

On Apr 17, 2005

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 Spiced Butter for Ethiopian Cooking and for the chili paste, I made up a batch of Berbere paste as I thought it sounded like the same thing.

From: Lizard SF

On Oct 2, 2006

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.