📝 About This Recipe
A soul-warming staple of the Ethiopian highlands, Ye-Siga Gomen is a masterful harmony of tender beef and vibrant greens simmered in aromatic Niter Kibbeh. Unlike the fiery red berbere-based wots, this 'alicha' (mild) stew focuses on the earthy sweetness of sautéed onions, the warmth of ginger, and the floral notes of cardamom. It is a comforting, nutrient-dense masterpiece that perfectly captures the heart of Ethiopian home cooking.
🥗 Ingredients
The Meat and Aromatics
- 1.5 pounds Beef Chuck or Stew Meat (cut into 1-inch cubes)
- 2 large Red Onions (finely minced)
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with ghee if necessary)
- 5 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Ginger (grated or finely minced)
The Greens and Vegetables
- 2 large bunches Collard Greens or Kale (stems removed, leaves chopped into 1-inch ribbons)
- 1/2 head Green Cabbage (sliced into thick strips)
- 2 medium Carrots (peeled and sliced into rounds)
- 2-3 pieces Jalapeño or Anaheim Peppers (de-seeded and sliced lengthwise)
Spices and Liquids
- 1 teaspoon Ground Turmeric (for a golden hue)
- 1/2 teaspoon Korerima (Ethiopian Black Cardamom) (ground; can substitute with regular cardamom)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 2 cups Water or Beef Broth (added in stages)
👨🍳 Instructions
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1
In a heavy-bottomed pot or Dutch oven, add the minced onions over medium heat. Dry-sauté them (without oil or butter) for about 8-10 minutes, stirring constantly until they are translucent and their moisture has evaporated.
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2
Add the Niter Kibbeh to the onions. Stir well and allow the onions to fry in the spiced butter for another 5 minutes until they begin to turn a light golden brown.
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3
Stir in the garlic, ginger, and turmeric. Cook for 2 minutes until the aroma is fragrant and fills the kitchen.
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4
Add the cubed beef to the pot. Increase the heat slightly and sear the meat until it is browned on all sides, about 6-8 minutes.
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5
Pour in 1 cup of water or beef broth. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the beef is starting to become tender.
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6
Add the sliced carrots and the chopped cabbage to the pot. Stir to coat them in the golden sauce.
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7
Layer the chopped collard greens (gomen) on top of the meat and cabbage. It may look like a lot, but they will wilt down significantly.
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8
Add the remaining cup of water or broth, cover the pot tightly, and let it steam for 15 minutes.
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9
Remove the lid and stir the greens into the stew. Add the salt, black pepper, and ground korerima (cardamom).
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10
Place the sliced jalapeños on top. Cover and cook for a final 5-10 minutes until the vegetables are tender but not mushy, and the beef is succulent.
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11
Taste and adjust seasoning. If the stew is too dry, add a splash of water; if too liquid, simmer uncovered for 2-3 minutes to reduce.
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12
Turn off the heat and let the stew rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
The secret to authentic flavor is the dry-sautéing of the onions; don't rush this step as it removes the raw onion bite. If you cannot find Niter Kibbeh, make a quick version by melting butter with a pinch of cumin, cardamom, and fenugreek. Use tough cuts like chuck roast; they have more connective tissue which breaks down into a silky texture during the simmer. For a brighter green color, blanch the collard greens in boiling water for 2 minutes before adding them to the stew. Don't overcook the cabbage; it should provide a slight structural contrast to the very soft greens.
🍽️ Serving Suggestions
Serve traditionally atop a large piece of Injera (sour fermented flatbread) to soak up the juices. Pair with a side of Ayib (Ethiopian fresh cheese) to provide a cooling, creamy contrast. Accompany with a glass of Tej (Ethiopian honey wine) or a light, crisp lager. Serve alongside 'Misir Wot' (spicy red lentils) for a complete Ethiopian platter experience. Finish the meal with a traditional Ethiopian coffee ceremony featuring dark roasted beans and popcorn.