Basic Kay Wot Steps

Appears in

Published 2015

Finely minced red onion or shallots are mixed with salt and cooked in a hot, dry pan until they sweat and soften. This step will help them break down into the sauce or gravy, which is important to the finished texture of the sauce.
Ye’qimem Zeyet is added to the onion, and then the onion is cooked further until very soft.
Seasonings are added: spices, garlic, ginger, and sometimes tomatoes or tomato paste.
Water, stock, or alcohol is added and the mixture is brought to a boil. Then the heat is decreased and the mixture is simmered until the onion has broken down into the liquid, creating the kulet, or sauce.
The main ingredient is added and the stew is cooked until everything is tender, the flavors are blended, and the sauce has reduced and thickened.
The kay wot is seasoned to taste and then served hot or warm with injera.

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