Siga (Beef) Wat
June 16th, 2006If you’ve never tried Ethiopian food, you should. It’s tasty and fun to eat since you use your hands. Siga wat is one of the standard dishes, and it’s best eaten with injera (traditional spongy Ethiopian bread; your best bet is to buy some at an Ethiopian market/restaurant, if there is one nearby, since I have no idea how to make it.)
This recipe is adapted from here, but modified in a way I like.
- 2-3 onions
- One head of garlic
- 1 cup olive oil
- 1 Tablespoon berbere (Ethiopian spice; if unavailable use cayenne)
- 1 Tablespoon salt
- 1 Tablespoon curry powder
- 1 Tablespoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon oregano
- 1 teaspoon sweet basil
- 1 teaspoon ground cinnamon
- 1 1/2 pounds sliced or cubed beef
- 1 can tomato paste
- Chop the onions and the garlic cloves. Put them into a heavy dish without oil or water. At high heat, stir constantly until the onions appear translucent.
- Add olive oil. Lower heat to medium, and simmer uncovered for a few minutes and then add beef. Stir for about 15 min.
- Add all spices.
- Reduce heat to low and simmer 15 minutes.
- Add tomato paste and stir until completely blended. Simmer 15 minutes.
- At this point, the sauce should be thick and dark red/brown. Serve with injera and enjoy.
September 16th, 2006 at 1:20 pm
AMIRS!
you LIEEEEEEEEEEEE, boy. Onions in step #1 of your recipe??? Good thing I always secretly pureed onions and mushrooms into your sauce
I should be working on my ppt and preparing for my marathon tomorrow, but I can’t believe you’ve had this the entire time I’ve known you and I just now discovered it! Are there secret parts to this website that you give friends special access to? I’m asking for Christian, of course.
Wish me luck. Seriously. LOTS of it.
see ya later!
xoxo,
jigga jay
September 25th, 2011 at 1:28 pm
THANK YOU! This is so very good! Fixed it for my book club and they liked it. My family loved it on rice! However, I left out a lot of the olive oil. Don’t really need it!