Siga Wot
Savor the bold and complex flavors of Siga Wot, a traditional Ethiopian beef stew that will transport your taste buds to East Africa. This hearty dish features tender cubes of beef simmered to perfection in a rich, spiced sauce made with fragrant berbere spice mix, minced garlic, and ginger. The unique cooking technique begins with dry-toasting onions for a depth of flavor before incorporating silky clarified butter (niter kibbeh) and tomato paste to build a luxurious base. Slowly braised with water or beef stock, the stew develops a melt-in-your-mouth texture and is utterly delicious when served with injera, Ethiopia's signature flatbread, or a hearty bowl of rice. Packed with warming spices, this one-pot wonder is perfect for family dinners or sharing with friends, showcasing the essence of Ethiopian cuisine.
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Recipe Information
Ingredients
- 2 pounds beef (boneless, cubed)
- 2 large onion (finely minced)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 2 tablespoons berbere spice mix
- 3 tablespoons clarified butter (niter kibbeh, or substitute with unsalted butter)
- 2 tablespoons tomato paste
- 3 cups water or beef stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons optional: fresh cilantro (chopped, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat.
Add the minced onions to the dry pot (without oil) and cook, stirring frequently, until they soften and begin to caramelize, about 10–12 minutes.
Stir in the clarified butter (niter kibbeh), garlic, and ginger. Cook for another 2–3 minutes, until fragrant.
Add the berbere spice mix and cook for 2 minutes, stirring constantly to prevent burning.
Mix in the tomato paste and cook for 1–2 minutes, allowing it to combine with the spices.
Add the cubed beef and stir well to coat with the spice mixture. Cook for 5–7 minutes, letting the beef brown on all sides.
Pour in the water or beef stock, ensuring the beef is just covered. Bring everything to a boil, then reduce the heat to low and cover the pot.
Simmer the stew for 60–90 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
Season with salt and black pepper to taste. Adjust the seasoning as needed.
Serve hot with injera or rice, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.1 g | 290% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 17.1 g | ||
| Protein | 179.7 g | 359% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 232 mg | 18% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3376 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
