📝 About This Recipe
Quanta Wot is a jewel of Ethiopian highland cuisine, featuring sun-dried beef (Quanta) rehydrated in a luxurious, slow-simmered Berbere sauce. This dish is celebrated for its deep umami profile, where the chewy, smoky texture of the beef jerky meets the fiery complexity of traditional spices and clarified butter. It is a soul-warming stew that represents the ingenious Ethiopian tradition of preserving meat and transforming it into a gourmet masterpiece.
🥗 Ingredients
The Quanta (Dried Beef)
- 2 cups Quanta (Ethiopian beef jerky) (cut into 1-inch bite-sized pieces)
- 2 cups Warm water (for soaking the dried meat)
The Wot Base
- 4 large Red onions (finely minced (almost a puree))
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter) (can substitute with ghee if necessary)
- 4-5 tablespoons Berbere spice blend (adjust based on desired heat level)
- 2 tablespoons Vegetable oil (to start the onion sweat)
Aromatics and Finishers
- 2 tablespoons Garlic (freshly minced)
- 1 tablespoon Ginger (freshly grated)
- 1 teaspoon Mekelesha (Ethiopian finishing spice) (optional, for authentic aroma)
- to taste Salt (be cautious as Quanta is already salty)
- 4-6 pieces Hard-boiled eggs (peeled and lightly scored with a knife)
👨🍳 Instructions
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1
Place the dried beef (Quanta) in a bowl and cover with warm water. Let it soak for 15-20 minutes to soften slightly and remove excess salt. Drain and set aside.
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2
In a heavy-bottomed pot or a traditional Dutch oven, add the minced onions. Cook them over medium heat without oil for about 10-15 minutes, stirring constantly to prevent burning. The goal is to evaporate the moisture until they turn a light golden brown.
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3
Add the vegetable oil to the onions and continue to sauté for another 5 minutes until the onions are soft and translucent.
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4
Stir in the Berbere spice blend. If the mixture looks too dry, add a tablespoon of water. Cook the Berbere with the onions for 10 minutes on low heat to mellow the raw spice flavor and develop a deep red color.
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5
Add the Niter Kibbeh (spiced butter) to the pot. Stir well until it melts and incorporates into the spice-onion paste (the 'kulet').
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6
Add the minced garlic and grated ginger. Sauté for 2-3 minutes until fragrant.
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7
Add the soaked Quanta pieces to the pot. Stir thoroughly to coat every piece of meat with the rich sauce.
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8
Pour in 1.5 cups of water. Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 35-45 minutes.
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9
Check the stew periodically. The Quanta should become tender but retain a pleasant chew. If the sauce becomes too thick, add a small splash of water.
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10
Gently place the hard-boiled eggs into the stew. Let them simmer for the final 5-10 minutes so they absorb the color and flavor of the sauce.
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11
Sprinkle the Mekelesha spice over the top if using. Taste for salt, but remember the Quanta will have released its own salt into the stew.
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12
Turn off the heat and let the Wot sit covered for 5 minutes before serving to allow the flavors to settle and the oil to rise to the top (a sign of a well-cooked Wot).
💡 Chef's Tips
The secret to a great Wot is the 'Kulet' (the onion and spice base); don't rush the onion-browning process. If you cannot find authentic Quanta, you can use high-quality, thick-cut unsweetened beef jerky. Always taste before adding salt, as dried meats are traditionally heavily salted for preservation. For a deeper flavor, use a mix of red and white onions to balance sweetness and pungency. If the stew is too spicy, add a little more Niter Kibbeh or a dollop of Ayib (Ethiopian cheese) when serving.
🍽️ Serving Suggestions
Serve hot on a large piece of fresh Injera (sourdough flatbread). Pair with a side of Ayib (Ethiopian cottage cheese) to cool down the Berbere heat. Accompany with Gomen (simmered collard greens) for a balanced nutritional plate. Enjoy with a glass of Tej (Ethiopian honey wine) or a light, crisp lager. Traditionally eaten by hand, using pieces of Injera to scoop up the meat and sauce.