📝 About This Recipe
A cornerstone of the Ethiopian 'Yetsom' (fasting) tradition, Bakela Wot is a deeply savory, protein-packed stew made from slow-simmered split fava beans. This dish transforms humble legumes into a culinary masterpiece using the 'slow-sweat' onion technique and the fiery, complex depth of Berbere spice. It is a comforting, hearty vegan staple that offers a beautiful balance of earthy sweetness and piquant heat, perfect for scooping up with fresh injera.
🥗 Ingredients
The Legumes
- 2 cups Dried Split Fava Beans (Bakela) (peeled and split; rinsed thoroughly)
- 4-5 cups Water (for boiling the beans)
The Aromatics and Base
- 3 large Red Onions (very finely minced, almost to a paste)
- 1/2 cup Niter Kibbeh (or Vegetable Oil for Vegan) (Ethiopian spiced clarified butter)
- 3-4 tablespoons Berbere Spice Blend (adjust based on desired heat level)
- 5 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 1 tablespoon Tomato Paste (optional, for color and body)
Finishing Touches
- 1/2 teaspoon Mekelesha Spice (or Garam Masala) (Ethiopian finishing spice blend)
- 1 teaspoon Salt (or to taste)
- 2 pieces Green Chili (Serrano or Jalapeño) (sliced lengthwise for garnish)
👨🍳 Instructions
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1
Rinse the split fava beans under cold water until the water runs clear. In a large pot, bring 5 cups of water to a boil, add the beans, and simmer for 25-30 minutes until tender but not completely disintegrated. Drain and set aside.
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2
In a heavy-bottomed pot or Dutch oven, add the finely minced onions. Cook them over medium heat without any oil or water, stirring constantly. This 'dry-sweating' method removes the raw bite and caramelizes the sugars naturally.
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3
Once the onions have turned a deep golden brown and reduced in volume (about 10-15 minutes), add the Niter Kibbeh or vegetable oil. Stir well to incorporate.
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4
Add the Berbere spice blend to the onion and oil mixture. To prevent the spices from burning, add a splash of warm water (about 2 tablespoons) and stir constantly for 3-5 minutes until the mixture smells fragrant and turns a deep mahogany color.
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5
Stir in the minced garlic, grated ginger, and tomato paste. Continue to sauté for another 2-3 minutes until the garlic is soft and the tomato paste has darkened.
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6
Gently fold the cooked fava beans into the spiced onion base (Kulet). Stir carefully to coat every bean without mashing them too much.
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7
Add 1 cup of warm water to the pot. Reduce the heat to low, cover, and let the stew simmer for 15-20 minutes. This allows the beans to absorb the complex flavors of the Berbere.
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8
Check the consistency; the stew should be thick and rich, not watery. If it is too thick, add a little more water. If too thin, simmer uncovered for a few more minutes.
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9
Stir in the salt and the Mekelesha (finishing spice). This final spice addition provides a fresh aromatic lift to the slow-cooked stew.
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10
Turn off the heat and let the Wot rest for 5 minutes. The oil should slightly rise to the top, which is a sign of a perfectly cooked Ethiopian stew.
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11
Garnish with the sliced green chilies for a fresh pop of color and heat before serving.
💡 Chef's Tips
Don't rush the onions; the dry-sweating process is the secret to an authentic, deep flavor profile. If you can't find split fava beans, split yellow peas (Kik) are a great substitute, though the texture will be slightly different. Always use warm water when adding liquid to the stew to maintain a consistent cooking temperature for the beans. Adjust the Berbere quantity carefully; different brands vary significantly in heat intensity. For a truly authentic vegan version, ensure you use a high-quality vegetable oil like sunflower or grapeseed if Niter Kibbeh is not available.
🍽️ Serving Suggestions
Serve hot on top of a large piece of fresh, tangy Injera (sourdough flatbread). Pair with a side of Gomen (collard greens) and Ayib (Ethiopian cheese) to balance the spice. Enjoy with a glass of Tej (Ethiopian honey wine) or a light, crisp lager. Include a fresh tomato and onion salad (Timatim Selata) on the side for a cooling contrast. Traditional Ethiopian coffee service (Buna) is the perfect way to end the meal.