Siga Wot Recipes
SIGA WOT (ETHIOPIAN SPICY BEEF STEW)
Siga wot, an Ethiopian beef stew simmered in a rich sauce, spiced with an Ethiopian blend called berbere.
Provided by Lizet Bowen
Categories Main Course
Number Of Ingredients 10
Steps:
- Put the onions in a large skillet over medium heat. Cook, stirring constantly, until water evaporates, about 10 minutes, taking care not to burn them. You may need to reduce the heat as the onions dry out. Add spiced butter and simmer on low for about 5 minutes. Add ginger, garlic, cardamom, and berbere. Simmer for 10 to 15 minutes, adding enough broth to make a thick sauce.
- In a medium skillet brown beef with 2 teaspoons of vegetable oil. Add beef to the sauce and simmer over very low heat for about 30 minutes, stirring occasionally, until the liquid is reduced and the sauce is very thick. Add salt to taste.
- Serve hot with rice or injera.
Nutrition Facts : Calories 314 kcal, ServingSize 1 serving
SIGA WOT
Make and share this Siga Wot recipe from Food.com.
Provided by byZula
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In dry pan over moderate heat, stir fry the onions for 4 mins to reduce the bulk, stirring constantly.
- Add the oil and stir fry for about 1 minute longer. Add the chow and tomato paste and contine to fry.
- Then add the salt and 1/4 of the water. Stir well. Add the beef cubes and the remaining water.
- Cover the pan and cook for 45 mins, or until the beef is tender.
- There should be a moderate amount of sauce. Serve warm with Injeera.
Nutrition Facts : Calories 315, Fat 21.7, SaturatedFat 8.1, Cholesterol 78.2, Sodium 521, Carbohydrate 8.5, Fiber 1.6, Sugar 4.2, Protein 20.9
SIGA WOT
Categories Beef
Number Of Ingredients 7
Steps:
- In dry pan over moderate heat, stir fry the onions for 4-5 minutes, stirring constantly. Add the oil and berbere and cook for about 1 minute longer. Add the potatoes, water, hamburger and tomato paste and stir well. Cook, covered, over medium heat for about 30 mins, or until the potatoes are tender. Stir frequently. Turn heat down and add a bit more oil if it starts to stick. There should be a moderate amount of sauce. Serve warm with injera or rice.
SIGA TIBS AND ETHIOPIAN SALAD RECIPE BY TASTY
Here's what you need: garlic, lemon juice, diced tomato, red onion, jalapeño, kosher salt, olive oil, black pepper, kosher salt, iceberg lettuce, ribeye steak, red onion, clarified butter, jalapeño, pita bread, Suf fitfit, timatim fitfit, green lentil, beet, shiro, alicha kik, misir wot, gomen, tikil goman, shimbra asa, atkilt, tofu tib, doro wot
Provided by Rie McClenny
Categories Dinner
Time 15m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
- Add the lettuce and toss again.
- Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
- Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
- Serve the salad and siga tibs with injera bread and your desired accompaniments.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 8 grams, Fat 39 grams, Fiber 2 grams, Protein 39 grams, Sugar 5 grams
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- Heat 3 tablespoons of niter kibbeh or butter in a heavy pot or Dutch oven. Add the onions and cook, covered, over low heat for 20 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon niter kibbeh and continue to cook for another 10 minutes, stirring occasionally.
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