📝 About This Recipe
A soul-warming staple of Ethiopian home cooking, Alicha Siga Wot is a luscious, turmeric-infused beef stew that celebrates subtle complexity over fiery heat. Unlike its spicy cousin Doro Wat, this dish relies on the aromatic depth of ginger, garlic, and Niter Kibbeh (spiced clarified butter) to create a velvety sauce. It is a masterpiece of slow-cooked comfort, where tender morsels of beef melt into a rich, golden onion base, offering a fragrant and approachable entry into the vibrant world of Habesha cuisine.
🥗 Ingredients
The Aromatics
- 4 large Red Onions (very finely minced, almost to a paste)
- 2 tablespoons Garlic (freshly minced)
- 1.5 tablespoons Ginger (freshly grated)
Meat and Fat
- 2 pounds Beef Chuck Roast (cut into 1-inch cubes, excess fat trimmed)
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter; can substitute with ghee)
- 2 tablespoons Vegetable Oil (for initial onion sweating)
Spices and Liquid
- 1 tablespoon Turmeric Powder (provides the signature golden color)
- 1/2 teaspoon Mekelesha Spice Blend (optional finishing spice; includes cardamom, cinnamon, and cloves)
- 1.5 teaspoons Salt (adjust to taste)
- 3-4 cups Beef Broth or Water (added gradually)
The Finish
- 2-3 whole Jalapeño Peppers (slit down the side but kept whole for aroma)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or deep pot, add the finely minced onions. Cook them over medium-low heat without any oil for about 15-20 minutes. Stir frequently to prevent sticking; the goal is to evaporate the moisture and soften them until they are translucent and slightly reduced.
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2
Once the onions are dry and soft, add the vegetable oil. Sauté for another 5-10 minutes until they begin to turn a very pale gold, but do not let them brown deeply.
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3
Stir in the minced garlic and grated ginger. Cook for 2-3 minutes until the raw aroma dissipates and the kitchen smells fragrant.
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4
Add the turmeric powder to the onion mixture. Stir well for 1 minute to 'toast' the spice, which helps develop a deep, vibrant yellow color without a raw chalky taste.
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5
Add the beef cubes to the pot. Increase the heat to medium and stir to coat every piece of meat with the golden onion and turmeric base. Cook for 5-7 minutes until the beef is lightly browned on the outside.
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6
Pour in 2 cups of beef broth (or water). Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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7
Cover the pot with a tight-fitting lid and simmer gently. Check the pot every 15 minutes, adding more liquid if the sauce becomes too thick. The beef should be submerged halfway at all times.
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8
After about 45 minutes of simmering, stir in the Niter Kibbeh (spiced butter). This is the secret to the dish's silky mouthfeel and authentic Ethiopian flavor profile.
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9
Continue simmering for another 20-30 minutes, or until the beef is fork-tender and the sauce has thickened into a rich, gravy-like consistency.
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10
Add the salt and black pepper. Taste the sauce—it should be savory, buttery, and mild.
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11
Place the whole slit jalapeños on top of the stew and sprinkle with the Mekelesha spice blend if using. Cover and cook for a final 5 minutes; the peppers will release their aroma without adding significant heat.
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12
Turn off the heat and let the stew rest for 10 minutes before serving. This allows the flavors to settle and the spiced butter to rise slightly to the top, creating a beautiful sheen.
💡 Chef's Tips
The secret to a great Wot is the onions; they must be minced very fine so they break down into a smooth sauce. If you don't have Niter Kibbeh, you can make a quick version by melting ghee with a pinch of cardamom, fenugreek, and ginger. Never rush the onion-sweating process; this dry-cooking method is what creates the characteristic texture of Ethiopian stews. Use a tough cut like chuck roast; lean cuts like sirloin will become dry and rubbery during the long simmer. If the sauce is too thin at the end, remove the lid and increase the heat slightly to reduce it to your desired thickness.
🍽️ Serving Suggestions
Serve traditionally on a large platter lined with fresh Injera (Ethiopian sourdough flatbread). Pair with a side of Gomen (stewed collard greens) for a beautiful color and flavor contrast. Include a dollop of Ayib (Ethiopian fresh cheese) or Greek yogurt to complement the buttery sauce. Serve with a crisp honey wine (Tej) or a light lager to balance the richness of the beef. Add a side of tomato and onion salad (Timatim Salata) for a refreshing, acidic crunch.