📝 About This Recipe
Key Siga Wot is the soul of Ethiopian celebratory dining, a deeply aromatic and fiery beef stew characterized by its rich, mahogany-hued sauce. This dish relies on the slow caramelization of red onions and the complex heat of Berbere spice, balanced beautifully by the herbal notes of Niter Kibbeh (spiced clarified butter). It is a labor of love that rewards the patient cook with tender morsels of beef enveloped in a velvety, flavor-packed gravy.
🥗 Ingredients
The Aromatics
- 4 large Red Onions (finely minced, almost to a pulp)
- 2 tablespoons Garlic (freshly minced)
- 1.5 tablespoons Ginger (freshly grated)
The Spice and Fat
- 1/3 cup Berbere Spice Blend (adjust based on heat preference)
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter)
- 2 tablespoons Vegetable Oil (to start the onions)
The Meat and Liquid
- 2 pounds Beef Chuck Roast (cut into 1-inch cubes, trimmed of excess fat)
- 3-4 cups Water or Beef Stock (added gradually)
- 1 tablespoon Tomato Paste (optional, for depth and color)
Finishing Touches
- 1 teaspoon Mekelesha Spice Blend (finishing spice (or use a pinch of cloves, cinnamon, and cardamom))
- to taste Salt (Kosher salt preferred)
👨🍳 Instructions
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1
Place the finely minced onions in a large, heavy-bottomed pot or Dutch oven over medium heat. Do not add oil yet; the goal is to sweat the moisture out of the onions for about 15-20 minutes until they are soft and reduced in volume.
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2
Once the onions are dry and starting to turn golden, add the vegetable oil. Stir frequently to prevent sticking, cooking for another 10 minutes until the onions are deep brown and caramelized.
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3
Add the Berbere spice blend to the onions. If the mixture is too dry, add a tablespoon of water. Toast the spice with the onions for 5-7 minutes on low heat; this removes the raw edge of the chili.
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4
Stir in the garlic, ginger, and tomato paste (if using). Sauté for 2-3 minutes until fragrant.
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5
Add the Niter Kibbeh (spiced butter) to the pot. Allow it to melt and incorporate into the onion-spice base, creating a glossy, thick 'kulet' (sauce base).
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6
Increase the heat slightly and add the beef cubes. Stir well to coat every piece of meat with the spicy base. Brown the meat for about 5-8 minutes.
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7
Pour in 2 cups of water or beef stock, enough to just cover the meat. Bring to a gentle boil, then reduce the heat to low.
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8
Cover the pot and simmer for 60-75 minutes. Check the pot every 15 minutes, adding a splash of water if the sauce becomes too thick or starts to stick.
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9
The stew is ready when the beef is fork-tender and the sauce has thickened into a rich, dark gravy where the oil has begun to separate and rise to the top.
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10
Stir in the Mekelesha (finishing spice) and season with salt to taste. Let it simmer uncovered for a final 5 minutes to meld the flavors.
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11
Remove from heat and let the stew rest for 10 minutes before serving. This allows the flavors to settle and the texture to perfect.
💡 Chef's Tips
The secret to a great Wot is the onions; they must be minced very finely and cooked down until they almost disappear into a jam-like consistency. Never rush the Berbere toasting process; if the heat is too high, the spices will burn and become bitter. If you cannot find Niter Kibbeh, you can use ghee infused with a pinch of cardamom, fenugreek, and nigella seeds. For the best texture, use a tough cut of meat like chuck roast or brisket rather than lean steak; the connective tissue breaks down into gelatin, thickening the sauce. Always taste for salt at the very end, as the Berbere blend may already contain some salt.
🍽️ Serving Suggestions
Serve hot on top of fresh, tangy Injera (Ethiopian sourdough flatbread) which acts as your edible utensil. Pair with 'Gomen' (braised collard greens) to provide a refreshing, earthy contrast to the spicy beef. Include a side of 'Ayib' (Ethiopian fresh cheese) or Greek yogurt to help cool the palate from the Berbere heat. A crisp, dry white wine or a traditional Ethiopian honey wine (Tej) complements the spice profile beautifully. Serve alongside a simple tomato and onion salad (Selata) dressed with lemon and olive oil for a bright finish.