Kai Wot (Ethiopian Spicy Beef Stew)

Wash the cubed beef well, pat the pieces dry with a towel, put them on a plate and set aside in the fridge. (Please don’t skip this step—it’s an important part of the process for tenderizing the beef).

Finely chop the onions in a blender or food processor, until almost pureed. Transfer the onions to a heavy pot and cook on medium heat until they are dry and have turned a reddish-brown color. Add the water and berbere. Cook an additional 30 minutes, stirring periodically, adding more water if needed so the sauce doesn’t get dry (this process allows for the berbere to become less bitter).

Add the meat to the sauce and turn the heat down to low. Simmer for 45 minutes to an hour, adding a little water, if needed, to prevent the onions and meat from sticking to the bottom of the pan.

After an hour or so of simmering, add the butter, salt, and more water if the sauce is getting dry. Simmer for another hour. Just before serving, stir the freshly minced garlic into the sauce and allow it to heat for a moment.

Serve with injera (sourdough, risen flatbread).