Tender beef cubes quickly sautéed with onions, jalapeños, and rosemary in tesmi, served sizzling on a hot plate.
Instructions
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1
Heat tesmi in a heavy skillet over very high heat until shimmering and almost smoking.
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2
Add beef cubes in a single layer, sear for three minutes without moving until a deep crust forms.
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3
Toss beef, add onions, garlic, and rosemary, sauté for three minutes on high heat.
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4
Add jalapeños and tomato, season with salt and pepper, cook for two more minutes.
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5
The beef should be medium-rare to medium inside, and vegetables should retain some crunch.
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6
Serve immediately on a sizzling hot plate with injera on the side.
Did You Know?
In Asmara restaurants, kilwa is often served on a small charcoal brazier to keep it sizzling at the table.
The Story Behind Kilwa
Kilwa showcases the Eritrean love of quick, high-heat cooking that contrasts with the long-simmered stews. This style of preparation highlights the quality of the beef itself, requiring skill and timing rather than hours of patience. The dish has become a popular restaurant offering, demonstrating the evolution of Eritrean cuisine from purely home-based to a vibrant dining-out culture.
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