Ethiopian beef and potato stew with berbere chilli

Ethiopian feastServes 6

Serve this dish with  beetroot salad and steamed cabbage. Misr wat, red lentil stew, is another great addition.

½ kg diced, fat-free beef
3 large potatoes
4 white onions
½ head garlic
4 tbsp extra virgin olive oil
2–3 tbsp berbere
1 tube tomato purée
½ tsp mekelesha (mix of ground Ethiopian spices), or cumin powder
Ethiopian butter

Wash, peel and cut the potatoes in ­eight pieces each and put aside. Dice the onion and garlic finely; put the garlic aside and fry the onion in extra virgin olive oil.

Once the onions are yellow/light brown add the berbere, stir well and then add the tomato purée. Add a cup of water, stir and cook for about 10 minutes. Add the beef, leaving until it has soaked up the water, add another half cup of water and wait till dissolved.

Add the potatoes, stir and wait till cooked, then add the garlic and another half cup of water. When all has cooked well, add mekelesha or cumin, a spoon of Ethiopian butter and let simmer for another 10 minutes.

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