Kesest

Kesest is a traditional Ethiopian dish that originates from the Amhara and Tigray regions of Ethiopia. The name "kesest" is derived from the Amharic word "kese," which means "to boil," reflecting the dish's preparation method. It is a type of stew made primarily from beef or goat meat, cooked slowly in a spiced broth until tender. The dish is often served during festive occasions, celebrations, and family gatherings, symbolizing abundance and prosperity.

The preparation of kesest involves simmering chunks of meat in a flavorful sauce made from berbere spice—a blend of chili peppers, spices, and herbs native to Ethiopia. Other common ingredients include onions, garlic, ginger, and sometimes tomatoes or potatoes. The dish is typically served with injera, a sourdough flatbread made from teff flour, which is used to scoop up the stew. Kesest is often paired with other traditional Ethiopian dishes, such as shiro (a chickpea-based stew) or misir wat (spiced red lentils).

Kesest holds cultural significance in Ethiopian cuisine, representing hospitality and communal dining. It is commonly prepared for special events like weddings, religious festivals, and holidays. The dish’s rich, spicy flavors and hearty texture make it a staple in Ethiopian households, reflecting the region’s culinary traditions and the importance of shared meals in Ethiopian culture. While variations exist, the core elements of meat, berbere, and slow cooking remain consistent across different preparations.