📝 About This Recipe
Siga Firfir is a soul-warming Ethiopian classic that transforms tender beef and Berbere-spiced stew into a flavor-soaked masterpiece by folding in pieces of tangy Injera. Traditionally enjoyed as a hearty breakfast to fuel the day, this dish balances the heat of sun-dried chilies with the richness of spiced clarified butter (Niter Kibbeh). It is a communal experience that perfectly captures the vibrant, aromatic essence of Addis Ababa’s morning markets.
🥗 Ingredients
The Meat Base
- 500 grams Beef Chuck or Sirloin (cut into small 1/2 inch cubes)
- 1/2 cup Water (for simmering the meat)
The Aromatics and Sauce
- 3 large Red Onions (finely minced)
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with ghee if necessary)
- 3-4 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 2 tablespoons Garlic (minced into a paste)
- 1 tablespoon Ginger (freshly grated)
- 1 tablespoon Tomato Paste
- 1.5 cups Beef Broth (low sodium preferred)
- 1 teaspoon Salt (to taste)
The Finish
- 4-5 pieces Injera (torn into bite-sized 1-2 inch scraps)
- 2 pieces Jalapeño Peppers (deseeded and sliced into strips)
- 2 large rolls Fresh Injera (kept whole for serving)
👨🍳 Instructions
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1
Place the minced red onions in a large, dry Dutch oven or heavy-bottomed pot over medium heat. Cook the onions without oil for 8-10 minutes, stirring frequently, until they are translucent and their moisture has evaporated.
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2
Add the Niter Kibbeh (spiced butter) to the onions. Once melted and bubbling, sauté the onions for another 5 minutes until they begin to turn golden brown.
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3
Stir in the Berbere spice blend and tomato paste. To prevent the spices from burning, add a splash of water and cook for 3-5 minutes on low heat until the mixture is fragrant and a deep red color.
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4
Add the minced garlic and grated ginger. Sauté for 2 minutes until the raw aroma disappears.
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5
Increase the heat to medium-high and add the cubed beef. Sear the meat until it is browned on all sides, about 5-7 minutes.
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6
Pour in the beef broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the beef is tender and the sauce has thickened into a rich gravy.
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7
Taste the sauce and add salt as needed. The sauce should be slightly salty and very flavorful, as the Injera will absorb much of the seasoning.
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8
Gently fold in the torn Injera pieces. Use a wide spatula to ensure every piece of Injera is thoroughly coated in the sauce. Do not over-mix, or the Injera will become mushy.
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9
Turn off the heat and let the mixture sit covered for 2-3 minutes. This allows the Injera to soak up the juices while maintaining some texture.
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10
Toss in the sliced jalapeños just before serving to add a fresh crunch and a pop of green color.
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11
Transfer the Siga Firfir onto a large platter lined with a fresh piece of Injera. Serve immediately while warm.
💡 Chef's Tips
Use 'day-old' Injera for the firfir as it is slightly drier and absorbs the sauce better without falling apart. If you cannot find Niter Kibbeh, make a quick version by simmering butter with a pinch of cumin, cardamom, and fenugreek. Don't rush the dry-roasting of the onions; this 'sweating' process is the secret to deep, authentic Ethiopian flavor. For a more 'juicy' firfir, add an extra 1/4 cup of broth right before adding the Injera pieces. If the Berbere is too spicy for your palate, balance it with an extra tablespoon of tomato paste or a little more butter.
🍽️ Serving Suggestions
Serve with a side of Ayib (Ethiopian soft cheese) or Greek yogurt to cool down the spice. Pair with a hard-boiled egg on top for a traditional breakfast presentation. Enjoy with a cup of strong Ethiopian coffee or spiced tea. Serve alongside 'Katchila' (toasted Injera chips) for added texture contrast. Always eat communally with your right hand using extra pieces of fresh Injera as your utensil.