Siga Wot Ethiopian Spicy Beef Stew Food

KAI SEGA WAT (SPICY ETHIOPIAN BEEF STEW)

Steps:

• Heat a medium, heavy bottom pot on the stove on low heat
• Put the chopped beef on a plate and season it with 1 tsp of salt. Place the beef in the fridge while you work on the next steps.
• Use a food processor to mince the chopped onions
• Pour the onions into the pot. Cover the pot and cook the onions until they turn into a puree (about 20 minutes). Use a cooking spoon to stir the onions occasionally to prevent burning. Add bits of hot water to the onions if they start to stick to the bottom of the pot and start to burn. You can also turn the heat down further to prevent burning.
• Add the oil to the onions. Cover the pot and cook for 5 minutes, stirring occasionally.
• Pour the berbere spice into the pot. Mix well with the onions and cook for 10 minutes with the pot covered. Occasionally stir the mixture to prevent burning.
• Add the beef to the onion mixture. Mix well and cook covered for 10 minutes, stirring occasionally.
• Add and mix the garlic, ginger and niter kibbeh to the stew. Cook with the pot covered for 40 minutes. Continue to stir occasionally to prevent burning.
• Add salt (to taste) and ¾ cup of hot water to the stew. Cook covered for 20 minutes or until the stew is your desired thickness.
• Remove the stew from the stove once it's done cooking. Let it cool down for a bit so that it's not piping hot. Garnish the stew with fresh thyme (if desired ) and serve with injera or rice.

SIGA WOT (ETHIOPIAN SPICY BEEF STEW)

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.

ETHIOPIAN SPICY CHICKPEAS STEW (YESHINBRA SHIRO WOT)

Steps:

• Sauté the onion with oil, adding gradually half cup of water until tender; If the chickpeas are not spiced add the hot chili powder and stir for five minutes.
• Add one cup of water and boil.
• To the boiling sauce, sprinkle the chickpeas powder by stirring continuously until smooth and add one cup of water; stir continuously, (if needed add half cup of water); cook the stew for 25 minutes.
• Add to stew, false cardamom, black pepper and salt; cook until simmers.
• Serve it cold or warm with Injera, pita bread.
• Keep it in the fridge.
• P.S. (a)If preferred, mix the chickpeas powder with one or more cup of cold water in a bowl and pour to the boiling sauce; mix it well; stir continuously.
• (b) If needed, you may add 1 tablespoon purified butter (Nitir Kebe)* instead of the oil.
• * You will find these spices in Ethiopian or Indian shops/groceries.

KAI WOT (ETHIOPIAN BEEF STEW)

Steps:

• Wash the cubed beef well, pat them dry with a toe, and set aside in the fridge. (Please don't skip this step. It's an important part of the process for tenderizing the beef).
• Finely chop the onions in a blender or food processor, until almost puréed.
• Transfer the onions to a heavy pot and cook on medium heat until they are day and have turned a reddish-brown color. Add the water and Berberi. Cook an additional 30 minutes, stirring periodically, adding more water if needed so the sauce doesn't get dry (this process allows for the berberi to become less bitter).
• Add the meat to the sauce and turn the heat down to low. Simmer for 45 minutes to an hour, adding a little water if needed, to prevent the onions and meat from sticking the bottom of the pan.
• After an hour or so of simmering, add the butter, salt, and more water if the sauce is getting dry. Simmer another hour.
• Just before serving, stir the freshly minced garlic into the sauce. Serve with Injera.

SIGA WOT

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.