Authentic Ethiopian Sheba: A Delicious Journey to Eastern Africa

Ingredients

  • 2 large ripe tomatoes
  • 2 medium onions
  • 4 cloves of garlic
  • 1 tablespoon of ginger, finely chopped
  • 2 tablespoons of berbere spice mix
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of cumin seeds
  • 1/2 cup of vegetable oil
  • 1/2 cup of red wine
  • 2 cups of water
  • 1 cube of vegetable bouillon
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 500g of cubed beef
  • 4 hard-boiled eggs, peeled
  • 1 bunch of fresh parsley, to garnish

Steps and instructions

  1. Begin by finely chopping the onions, tomatoes, garlic, and ginger.
  2. Heat the vegetable oil in a large pot over medium heat.
  3. Add the chopped onions to the pot and sauté until they become translucent.
  4. Add the chopped garlic and ginger to the pot and continue to sauté for 2 minutes.
  5. Add the berbere spice mix, turmeric, and cumin seeds to the pot and stir well to combine the ingredients.
  6. Add the chopped tomatoes to the pot and cook until they become soft and form a thick sauce with the other ingredients.
  7. Add the cubed beef to the pot and stir well to ensure every piece is coated in the sauce. Cook until the beef is browned on all sides.
  8. Pour in the red wine, water, and vegetable bouillon cube, then season with salt and pepper.
  9. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1 hour, until the beef is tender and the flavors are well combined.
  10. Add the peeled hard-boiled eggs to the pot and let them heat through in the stew for about 5 minutes.
  11. Check the seasoning and adjust if necessary, then remove the pot from the heat.
  12. Garnish the stew with fresh parsley before serving.

Tools for making

  • Cutting board - Used for chopping and preparing ingredients.
  • Chef's knife - Essential for cutting and dicing vegetables and meat.
  • Large pot - Used for cooking the stew.
  • Wooden spoon - Ideal for stirring and mixing the ingredients in the pot.
  • Measuring spoons - Needed to accurately measure the spices and seasonings.
  • Measuring cup - Used to measure the vegetable oil, red wine, and water.
  • Vegetable peeler - Required to peel the garlic and ginger.
  • Garlic press - Useful for crushing the garlic cloves.
  • Heat-resistant spatula - Helpful for scraping the pot and stirring the stew.
  • Ladle - Used for serving the stew into bowls.
  • Pot lid - Required to cover the pot while simmering the stew.

Recipe variations

  • Substitute the beef with chicken or lamb for a different flavor profile.
  • Make a vegetarian version by replacing the meat with tofu or tempeh.
  • Add vegetables such as carrots, potatoes, or bell peppers to the stew for extra texture and nutrients.
  • For a spicier version, increase the amount of berbere spice mix or add some chili powder or cayenne pepper.
  • Add a splash of coconut milk or cream towards the end of cooking for a creamy twist.
  • Experiment with different spices and herbs like paprika, coriander, or fenugreek to customize the flavor.
  • Include some lentils or chickpeas to add more protein and make the stew heartier.
  • Serve the stew with traditional Ethiopian injera bread or alongside rice or couscous.
  • Garnish with sliced green onions, cilantro, or lemon wedges for an extra burst of freshness.
  • Try marinating the meat in the spice mix and refrigerating it for a few hours before cooking to enhance the flavors.

Recipe overview

This delicious and hearty Sheba recipe is an aromatic stew from Ethiopian cuisine that is sure to impress your guests with its exotic flavors. The main ingredient in this stew is cubed beef, which is simmered in a rich and flavorful sauce made from onions, garlic, ginger, tomatoes, and a blend of spices. The addition of red wine gives the stew a wonderfully deep flavor, while hard-boiled eggs add a unique touch. Despite the complex flavors, this dish is surprisingly easy to make and is perfect for a weekend dinner. Expect a warming, comforting dish that is both satisfying and a great introduction to Ethiopian cuisine.

Common questions

  1. Can I substitute the beef with another protein?
    Yes, you can substitute the beef with lamb, chicken, or even tofu for a vegetarian version.
  2. What can I use instead of berbere spice mix?
    If you don't have berbere spice mix, you can make a substitute by combining paprika, cayenne pepper, ground cumin, ground coriander, ground cardamom, and ground fenugreek.
  3. Can I use fresh tomatoes instead of canned?
    Yes, you can use fresh tomatoes instead of canned. Just make sure to remove the skin and seeds before chopping.
  4. How spicy is this dish?
    The spice level of this dish can be adjusted according to your preference. If you prefer a milder flavor, you can reduce the amount of berbere spice mix or omit the cayenne pepper.
  5. Can I make this recipe ahead of time?
    Yes, this stew can be made ahead of time and actually tastes even better the next day as the flavors have more time to meld together. Simply reheat it before serving.
  6. What can I serve with this Sheba stew?
    Sheba stew is traditionally served with injera, a type of Ethiopian sourdough flatbread. It also pairs well with rice, couscous, or crusty bread.

Serving dishes and utensils

  • Cutting Board - A sturdy cutting surface to chop the vegetables and meat.
  • Knife Set - A set of sharp knives for precise and safe slicing and dicing.
  • Large Pot - A pot with a lid to cook the stew and hold all the ingredients.
  • Wooden Spoon - A wooden spoon for stirring and mixing the ingredients in the pot.
  • Measuring Spoons - A set of spoons to accurately measure the spices and salt.
  • Measuring Cup - A cup for measuring the water, oil, and red wine.
  • Serving Bowls - Bowls for serving the stew.
  • Serving Spoon - A spoon to serve the stew into individual bowls.
  • Garnish Sprigs - Fresh parsley sprigs for garnishing the stew.

Origin stories

Sheba, also known as Doro Wat, is a traditional Ethiopian stew. It's considered the national dish and is often served during special occasions and celebrations. The berbere spice mix used in the stew is a key element in Ethiopian cooking, giving the dish its characteristic heat and depth of flavor. Interestingly, it's not just the flavor that's important in Ethiopian cuisine, but also the way the food is eaten. Traditionally, the stew is served on a communal platter with injera, a sourdough flatbread. Everyone at the table shares from the same platter, symbolizing a bond of loyalty and friendship. It's a reminder that in Ethiopia, food is not just about sustenance, but also about community and togetherness.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.