You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
In this video, I will share with you my experience while I experemient my way through making Key Wat, an Ethiopian beef stew. I am making a big batch of the base sauce as this is of my favorite Ethiopian dishes and can be recreated with chicken or just vegetables.
Ingredients for the base sauce:
7 Lb red onions
4 Oz Kerrygold Irish butter (This is a substitute for the Ethiopian spiced butter)
4 – 6 Tablespoons Berbere (4 for mild, 6 for spicy)
3 Tablespoon *Mekelesha spice blend
4 – 6 Tablespoon ginger (or 3 tablespoon powdered ginger)
7 Garlic cloves
1 Cup Vegetable oil
4 Tablespoon salt (Add gradually throughout the cooking process & taste as you go)
The main dish (serves 4 adults):
1 Cup big cup rustic potato
1 ½ Lb beef (sirloin or chuck)
1 Cup chicken broth
1 Tablespoon Mekelesha spices – optional
2 – 3 Cup base sauce – based on preference.
½ Cup of water
*Mekelesha spice blend: Recipe posted by The Gourmet Gourmand
2 Tablespoon cumin seed
1 Tablespoon whole Cloves
2 Tablespoon Ethiopian black cardamom seed
1 Tablespoon black pepper
2 to 4 Cinnamon sticks – broken to fit your spice blender
2 Tablespoon ground nutmeg
#KadijaAlkusaimi #Kaywat #Ethiopianfood #Internationalrecipes #Ethiopianbeefstew
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