Ethiopia · Ethiopia
Siga Wat (Ethiopian Spiced Beef Stew)
Slow-simmered beef chunks in a berbere-spiced onion sauce, served with injera.
Siga wat is the everyday beef stew, where the meat simmers slowly in an onion base heavy with berbere until it is dark and deeply savoury. Unlike doro wat it carries no butter and no ceremony, which is exactly why it is the plate most families cook on an ordinary evening. Resting it overnight lets the sauce settle onto the meat properly.
Ingredients
- beef chuck, cubed600 g
- red onion, chopped250 g
- berbere spice blend40 g
- niter kebbeh (or oil)50 g
- garlic cloves, minced15 g
- fresh ginger, grated10 g
- ripe tomato, chopped150 g
- water300 ml
- fine salt6 g
- hard-boiled eggs, to serve2 pieces
Directions
- 1
Cook onion in niter kebbeh over medium 12 minutes until jammy and deep golden.
onions are deep golden - 2
Stir in berbere, garlic and ginger; cook 3 minutes.
- 3
Add beef, tomato and water; simmer covered 50 minutes until tender.
beef is fork-tender - 4
Season with salt; rest 3 minutes.
- 5
Serve with hard-boiled eggs and injera.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content