📝 About This Recipe
Siga Alicha Wot is a sophisticated, golden-hued Ethiopian stew that celebrates the delicate marriage of tender beef and slow-cooked onions. Unlike its spicy cousin, Doro Wat, this 'Alicha' (mild) preparation relies on the aromatic depth of turmeric, ginger, and garlic rather than the heat of berbere. It is a soul-warming comfort food, characterized by a buttery, silky sauce that perfectly highlights the quality of the beef and the richness of traditional Ethiopian clarified butter.
🥗 Ingredients
The Meat
- 2 pounds Beef Chuck Roast (trimmed of excess fat and cut into 1-inch cubes)
- 1 tablespoon Lemon Juice (to rinse and prep the meat)
The Aromatics
- 4 large Red Onions (finely minced or pulsed in a food processor)
- 1/2 cup Niter Kibbeh (Ethiopian Clarified Butter) (can substitute with ghee if necessary)
- 2 tablespoons Garlic (freshly minced)
- 1.5 tablespoons Fresh Ginger (grated into a fine paste)
Spices and Liquid
- 1.5 teaspoons Turmeric Powder (for that signature golden color)
- 1 teaspoon Mekelesha Spice Blend (optional finishing spice containing cardamom, cloves, and cinnamon)
- 1 teaspoon Kosher Salt (adjust to taste)
- 2-3 cups Beef Stock or Water (added gradually)
- 2-3 whole Jalapeño Peppers (slit down the middle but kept whole for aroma without heat)
👨🍳 Instructions
-
1
Begin by prepping the beef. Toss the cubed beef with lemon juice and a pinch of salt, then rinse with cold water and pat dry. This is a traditional step to clean the meat and brighten the flavor.
-
2
In a heavy-bottomed pot or Dutch oven, add the minced onions. Cook them over medium-low heat without any oil or butter for about 15-20 minutes. Stir frequently until the moisture evaporates and the onions become soft and translucent.
-
3
Once the onions are dry and slightly sweet, add the Niter Kibbeh. Stir well to incorporate and let the onions sauté in the spiced butter for another 5-10 minutes until they begin to turn golden.
-
4
Add the garlic, ginger, and turmeric to the pot. Stir constantly for 2-3 minutes until the aromatics are fragrant and the mixture is a vibrant yellow.
-
5
Increase the heat to medium and add the beef cubes to the pot. Brown the meat slightly, stirring to coat every piece in the onion and spice mixture.
-
6
Pour in 1 cup of beef stock or water. Bring to a gentle simmer, then reduce the heat to low. Cover the pot tightly.
-
7
Simmer the stew for 45-60 minutes. Check the pot every 15 minutes; if the liquid has evaporated too much, add another 1/2 cup of stock. The goal is a thick, velvety sauce, not a thin soup.
-
8
When the beef is fork-tender and the onions have essentially melted into a thick gravy, stir in the salt and the Mekelesha spice blend (if using).
-
9
Add the whole jalapeños to the top of the stew. Cover and cook for a final 5 minutes. The peppers will soften and release their floral aroma without making the dish spicy.
-
10
Remove from heat and let the stew rest for 10 minutes before serving. This allows the flavors to settle and the Niter Kibbeh to rise slightly to the surface, creating a beautiful sheen.
💡 Chef's Tips
The secret to a great Alicha is the 'dry-sweating' of the onions; don't rush this step as it builds the flavor base. Always use Niter Kibbeh if possible; its blend of cardamom, fenugreek, and nigella seeds provides the authentic Ethiopian taste that plain butter lacks. If the sauce looks too thin at the end, simmer uncovered for 10 minutes to reduce it to a thick, coat-the-back-of-a-spoon consistency. For the most tender results, use a cut with good connective tissue like chuck roast or brisket rather than lean sirloin.
🍽️ Serving Suggestions
Serve hot on top of a large piece of fresh, tangy Injera (Ethiopian sourdough flatbread). Pair with a side of Gomen (braised collard greens) for a beautiful color and texture contrast. Accompany with a simple Ethiopian tomato salad (Timatim Salata) to provide a crisp, acidic bite. Serve with a glass of Tej (Ethiopian honey wine) or a light, dry Rosé to complement the turmeric and ginger notes.