📝 About This Recipe
Fiyel Wot is a celebratory cornerstone of Ethiopian highland cuisine, featuring tender morsels of goat meat slow-simmered in a rich, complex sauce. The dish is defined by the deep crimson hue of Berbere spice and the incredible depth of caramelized red onions, which melt away to create a velvety texture. It is a soul-warming stew that embodies the communal spirit of an Ethiopian feast, offering a perfect balance of heat, earthiness, and aromatic clarified butter.
🥗 Ingredients
The Meat
- 2 pounds Goat meat (cut into 1-inch cubes, bone-in preferred for flavor)
- 1 tablespoon Lemon juice (for cleaning the meat)
The Base
- 4 large Red onions (finely minced, almost to a paste)
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter)
- 2 tablespoons Oil (vegetable or grapeseed oil)
Aromatics and Spices
- 1/3 cup Berbere spice blend (adjust based on desired heat level)
- 2 tablespoons Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 1 teaspoon Mekelesha spice blend (finishing spice (optional, or use cardamom and cloves))
- 1 teaspoon Salt (to taste)
- 3-4 cups Water (as needed for simmering)
The Finish
- 4-6 pieces Hard-boiled eggs (peeled and lightly scored with a knife)
👨🍳 Instructions
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1
Prepare the goat meat by rinsing it with water and lemon juice. Pat dry and set aside at room temperature.
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2
In a heavy-bottomed pot or Dutch oven, add the finely minced red onions. Cook them over medium heat without any oil or butter for about 15-20 minutes. Stir frequently to prevent burning; the goal is to evaporate the moisture and naturally caramelize them until they are soft and deep purple.
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3
Once the onions are dry and fragrant, add the oil and half of the Niter Kibbeh. Sauté for another 5 minutes until the onions are glossy.
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4
Add the Berbere spice blend to the onion mixture. If the mixture is too dry, add a splash of water. Cook this 'kulet' (sauce base) for 10-15 minutes on low heat, stirring constantly. This step is crucial for developing the deep, non-bitter flavor of the spice.
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5
Stir in the minced garlic and grated ginger. Cook for 2-3 minutes until the raw aroma disappears.
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6
Add the goat meat to the pot. Stir well to ensure every piece of meat is thoroughly coated in the spicy onion base. Sear the meat for about 5-8 minutes.
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7
Pour in 2 cups of water, or enough to just cover the meat. Bring to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
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8
Simmer the stew for 60-75 minutes. Check every 15 minutes, adding small amounts of water if the sauce becomes too thick or starts to stick. The meat should be fork-tender but not falling off the bone entirely.
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9
Once the meat is tender, add the remaining Niter Kibbeh and the Mekelesha (or finishing spices). Season with salt to taste.
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10
Gently place the hard-boiled eggs into the stew. Simmer for a final 5-10 minutes so the eggs absorb the color and flavor of the sauce.
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11
Turn off the heat and let the stew rest for 10 minutes before serving. This allows the oil (the flavorful 'niter kibbeh') to rise to the top, which is a sign of a well-cooked Wot.
💡 Chef's Tips
The secret to a great Wot is the patience used in cooking the onions; do not rush the dry-sauteing process. If you cannot find goat, lamb is an excellent substitute with a similar fat content and flavor profile. If the Berbere is too spicy for your palate, you can mellow it by adding more Niter Kibbeh or a tablespoon of tomato paste (though tomato is less traditional). Always use red onions rather than white or yellow, as they provide the necessary sugar content and traditional color. Make sure to score the hard-boiled eggs with shallow vertical slits so the spicy sauce penetrates the whites.
🍽️ Serving Suggestions
Serve hot on top of a large piece of fresh Injera (Ethiopian sourdough flatbread). Pair with 'Ayibe' (Ethiopian fresh cheese) or Greek yogurt to help balance the heat of the Berbere. Include a side of 'Gomen' (simmered collard greens) for a nutritional and color contrast. Enjoy with a glass of 'Tej' (Ethiopian honey wine) or a crisp, cold lager. Eat with your hands, using pieces of Injera to scoop up the meat, sauce, and eggs.