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Siga Wat

Serves 4 to 6 Entree meat

Siga Wat

Siga Wat is a beloved staple in the bustling homes of Addis Ababa, where its rich aroma beckons family members to gather around the table. This dish is a cornerstone of everyday cooking, celebrated for its warmth and simplicity. The home version remains loyal to its roots, offering a direct and generous flavor profile that echoes the heart of Ethiopian family meals.

Expect a robust, spicy stew where tender chunks of beef meld with the smoky heat of berbere and the buttery richness of niter kibbeh. The balance of red onions, garlic, and fresh ginger creates a comforting depth that pairs perfectly with the tangy, spongy injera, making each bite a fulfilling experience.

Ingredients

  • 800 g (1 3/4 lb)beef chuck or stewing beef — cut into 3 cm cubes
  • 3 tbspberbere
  • 2red onions — very finely chopped
  • 4 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 3 tbspniter kibbeh
  • 2 tbsptomato paste
  • 1 1/2 cupswater or beef broth
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Peel and finely chop the 2 red onions. Mince the 4 cloves of garlic and 1 tablespoon of fresh ginger. Cut the 800 g (1 3/4 lb) beef chuck or stewing beef into bite-sized cubes, trimming any excess fat as needed. Set aside the 3 tablespoons of berbere, 3 tablespoons of niter kibbeh, 2 tablespoons of tomato paste, 1 1/2 cups of water or beef broth, and 1 teaspoon of fine salt.
  2. Place a large, heavy-bottomed pot over medium heat. Add the chopped onions to the dry pot, stirring frequently. Cook the onions until they become soft and translucent, and their natural moisture has evaporated, about 10 minutes. Add the 3 tablespoons of niter kibbeh, allowing it to melt and coat the onions, turning them a golden color.
  3. Stir in the 3 tablespoons of berbere, followed by the minced garlic and ginger. Cook for about 2-3 minutes, stirring constantly, until the spices are fragrant and the mixture forms a rich, aromatic paste. This blooming step is crucial to release the full flavor of the spices.
  4. Increase the heat to medium-high and add the beef cubes to the pot. Stir to coat the beef in the spice mixture and brown the meat on all sides. This should take about 5-7 minutes, and the beef should start to develop a deep color and a slightly crusted exterior.
  5. Once the beef is browned, add the 2 tablespoons of tomato paste, stirring to combine it with the beef and spices. Pour in the 1 1/2 cups of water or beef broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer.
  6. Reduce the heat to low, cover the pot, and let the stew simmer gently. Cook until the beef is tender and the sauce has thickened and reduced, stirring occasionally. This should take about 1 to 1.5 hours. The beef should be fork-tender, and the sauce should be rich and flavorful.
  7. Taste the stew and adjust the seasoning with the 1 teaspoon of fine salt, or to your preference. Serve the Siga Wat hot, accompanied by fresh injera, allowing everyone to scoop up the rich stew with the soft, tangy bread.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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