How to make Ethiopia's iconic beef stew, Sega Wat, at home
Its slow cooking process is seen as a reflection of Ethiopian communal dining traditions, unhurried, shared, and deeply rooted in heritage.
As Ethiopian cuisine continues to gain international and local recognition, especially here in Eastleigh, one dish is emerging as a favourite, Sega Wat.
The deeply spiced Ethiopian beef stew is known for its bold flavours, rich aroma, and slow-cooked tenderness.
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Sega Wat, meaning “meat stew” in Amharic, is a staple in Ethiopian households and is traditionally served alongside injera, the spongy sourdough flatbread.
Known for its fiery red colour and complex spicy profile, the stew uses berbere, Ethiopia’s signature spice blend made from chilli, fenugreek, garlic, ginger, basil, korarima, cloves, and other aromatics.
While some variations are intensely spicy, many modern home cooks are adjusting heat levels to fit their tastes while preserving the dish’s authentic depth.
“People love Sega Wat because it’s rich, comforting, and full of character,” says Addis, a restaurant chef in Eastleigh.
“It tastes like home, even if you’re tasting it for the first time, but since Somali’s do not like a lot of heat, we make it with a little twist here. We adjust the heat according to the customer's preference.”
How to make Sega Wat at home
Sega Wat is surprisingly simple to cook at home if you have the right ingredients. Here is a home-friendly version of the traditional recipe:
Ingredients
1 kg beef, cut into small cubes
3 large onions, finely chopped
3 tablespoons berbere spice
3–4 cloves garlic, minced
1 tablespoon ginger, minced
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⅓–½ cup niter kibbeh (Ethiopian spiced butter) or regular butter, coconut or olive oil
1–2 tablespoons tomato paste (optional but common in-home variations)
Salt to taste
1 cup water or broth
Boiled egg (optional)
Steps to follow:
Step 1
Begin by dry cooking the onions until they soften, caramelise slightly, and release their moisture. This can take 10–15 minutes and forms the base of the stew.
Step 2
Once the onions are reduced, stir in the spiced butter. The aroma is often the first sign that you are on the right track.
Step 3
Now mix in garlic, ginger, and berbere spice. Allow the spices to toast gently to deepen the flavour and remove any raw flavour.
Step 4
Add the beef to the mixture until fully coated. Let it simmer until it browns and absorbs the spices.
Step 5
Add water and reduce the heat, cover the pot and let it simmer for 45 minutes to 1 hour. The longer it cooks, the more tender and flavourful it becomes. Add your boiled egg as the last step.
Let it sit in the stew for 4 minutes before serving.
Step 6
Adjust the seasoning. Add salt to taste and a small spoonful of berbere for an extra kick.
Serve and enjoy injera, jasmine rice or naan.
Sega Wat is often prepared for family gatherings, holidays, and major cultural celebrations such as Meskel (the feast marking the Finding of the True Cross), Timkat (the vibrant Epiphany festival commemorating the baptism of Jesus), as well as weddings and other communal events.
Its slow cooking process is seen as a reflection of Ethiopian communal dining traditions, unhurried, shared, and deeply rooted in heritage.
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