Kilwa — Print Recipe — The Culinary Codex

Tender beef cubes quickly sautéed with onions, jalapeños, and rosemary in tesmi, served sizzling on a hot plate.

Ingredients

1 Heat tesmi in a heavy skillet over very high heat until shimmering and almost smoking.
2 Add beef cubes in a single layer, sear for three minutes without moving until a deep crust forms.
3 Toss beef, add onions, garlic, and rosemary, sauté for three minutes on high heat.
4 Add jalapeños and tomato, season with salt and pepper, cook for two more minutes.
5 The beef should be medium-rare to medium inside, and vegetables should retain some crunch.
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.