Siga Wat (Ethiopian Spicy Beef Stew)
Local name: ስጋ ወጥ
In short: Beef simmered until tender in a thick sauce of slow-cooked onions, berbere and spiced butter, an Ethiopian stew for holidays and Sundays. It takes about 3 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Total
- 3 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 460 kcal
Siga wat is the beef version of Ethiopia's red stews, simmered until the meat is fall-apart tender in a thick sauce of onions, berbere and spiced butter. It is cooked for holidays, weddings and Sunday gatherings, and leftovers improve overnight. The method follows doro wat: cook the onions slowly first, then add the spices and the meat. Serve on injera with a little ayib to cool the heat.
Instructions
- Put the chopped onions in a large heavy pot over medium heat with no oil. Cook for 20 minutes, stirring often and adding a splash of water if they stick, until they have released their liquid and softened.
- Add the niter kibbeh, oil, garlic and ginger and cook for 10 minutes until golden and jammy.
- Stir in the berbere and tomato paste and cook on low heat for 10 minutes, adding a splash of water as needed, until the sauce is deep red and the oil separates.
- Add the beef, water or stock, salt and cardamom. Stir, bring to a simmer, cover and cook on low heat for 1 1/2 hours, stirring now and then.
- Uncover and cook for 15 to 20 minutes more, until the beef is very tender (well past 63°C / 145°F) and the sauce is thick and clings to the meat.
- Taste, adjust the salt and serve hot with injera.
Tips
- Choose a cut with some connective tissue, such as chuck or shin. It melts into the sauce during the long cook, while lean cuts turn dry.
- A pressure cooker cuts the meat time to about 35 minutes. Cook the onions and spices first in the open pot, then pressure-cook with the beef and water.
Questions and answers
What is the difference between siga wat and doro wat?
Siga wat is made with beef and doro wat with chicken and eggs. Both are red stews built on slow-cooked onions, berbere and niter kibbeh.
Can I use lamb instead of beef?
Yes. Use lamb shoulder and cook for about 1 1/4 hours before uncovering. The result is slightly richer.
Can I freeze siga wat?
Yes, for up to 3 months. Thaw it overnight in the fridge and reheat gently, adding a splash of water if needed.
How long does it take to make Siga Wat (Ethiopian Spicy Beef Stew)?
About 3 h in total: 30 min of preparation and 2 h 30 min of cooking.
How many calories are in Siga Wat (Ethiopian Spicy Beef Stew)?
About 460 kcal per serving, with 35 g of protein, 16 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 460 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 16 g |
| Fat | 28 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 820 mg |
Estimated values, calculated from the ingredients.
