MAIN INGREDIENTS
Sega wat or tsebhi sga is a traditional dish from Ethiopia and Eritrea and a type of wat. In order to prepare it, onions are sautéed in niter kibbeh clarified butter, followed by ginger, garlic, cardamom, berbere spices, and beef broth. Once the sauce has developed a thick consistency, browned beef pieces are added to the pot and the dish is simmered until the liquid is reduced and the sauce becomes very thick.
Sega wat is traditionally served hot with injera flatbread or rice on the side. If desired, hard-boiled eggs can be added to the stew to make it even richer, and it's believed that the dish tastes even better the next day, when the flavors have had more time to blend together.
MAIN INGREDIENTS
Zigni or kai wat is a traditional dish with a spicy flavor. This stew consists of cubed meat (mostly beef), onions, garlic, tomatoes, and tomato paste, and it is typically flavored with berbere spice blend, salt, pepper, lemon juice, and coriander.
It is recommended to serve zigni with injera flatbread on the side. Although zigni is considered the national dish of Eritrea, it is also popular in Ethiopia, where it is known as kai wat.
Simple and flavorful kulwa is a popular Eritrean dish consisting of lamb or beef chunks fried with berbere spices, butter or ghee, tomatoes, and onions. The dish is traditionally served with rice or injera flatbread on the side, used for mopping up the delicious sauce.
It is recommended to pair it with tej, a traditional honey wine.
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