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
DORO WAT (ETHIOPIAN SPICED CHICKEN)
The national dish of Ethiopia, this spicy chicken stew is simply outstanding!
Provided by Kimberly Killebrew
Categories Main Course
Time 2h40m
Number Of Ingredients 15
Steps:
- Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
- Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
- Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
- Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
- Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.
Nutrition Facts : Calories 647 kcal, Carbohydrate 11 g, Protein 43 g, Fat 53 g, SaturatedFat 18 g, Cholesterol 376 mg, Sodium 885 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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.
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SEGA WAT (SPICY ETHIOPIAN BEEF STEW) - THE DARING …
From daringgourmet.com
5/5 (19)Total Time 1 hr 45 minsCategory Main CourseCalories 485 per serving
- 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.
- Add the berbere and the 2 remaining tablespoons of niter kibbeh and cook, covered, over low heat for another 10 minutes, stirring occasionally.
- Add the beef, broth, salt and bring to a boil. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beef is tender, stirring occasionally.Adjust the seasonings, adding more berbere according to taste and heat preference. Add the hard-boiled eggs and simmer on low heat, covered, for another 10 to heat through.
KAI SEGA WOT (ETHIOPIAN SPICY BEEF STEW) - DEMAND AFRICA
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- Add Berbere, keep cooking continuously while adding hot water not to get it burned, and then let it cook for about 10-15 minutes
- Add salt, and then beef cubes and cook well in the mixture by adding hot water every now and then for about 5 minutes or more.
- Add more hot water to cook the beef till it is ready. The sauce should be thick and creamy in texture. Finally when it is ready add cardamom, Kibe and cook for another 2-3 minutes longer
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SIGA TIBS AND ETHIOPIAN SALAD RECIPE | RECIPES.NET
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Cuisine AmericanCategory SteakServings 6Total Time 15 mins
- 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.
- 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.
INJERA (ETHIOPIAN FLATBREAD) - CHIPA BY THE DOZEN
From chipabythedozen.com
4.8/5 (6)Calories 46 per servingCategory Bread
- Day 1: In a small plastic container mix: 2 tablespoons teff flour, 2 tablespoons rice flour, yeast and 3 tablespoons water. This should look like a wet dough. Add 3 tablespoons of water to cover the dough. Cover with a kitchen towel until the next day.
- Day 2: With a spoon, mix starter. Add 2 tablespoons teff flour, 2 tablespoons rice flour, and 2 tablespoons water. This should look like a wet dough. Add 2 tablespoons of water to cover the dough. Cover with a kitchen towel until the next day.
- Day 3 and 4: With a spoon, mix starter. Add 2 tablespoons teff flour, 2 tablespoons rice flour, and 2 tablespoons water. This should look like a wet dough. Add 2 tablespoons of water to cover the dough. Cover with a kitchen towel until the next day.
- Day 5: With a spoon, mix starter. Take 2 tablespoons of the starter and add it to a small saucepan with 3/4 cup water. Cook over low heat until thick (pudding-like texture). Let it cool completely and add it to the rest of the starter. Add 1/2 cup water, mix well and cover with a kitchen towel until the next day.
10 OF THE BEST ETHIOPIAN FOODS TO EAT WITH RECIPES ...
From allaboutethio.com
- Doro Wot. image credit: flamingo-restaurant.com. The Ethiopian Doro Wot is the leading national food and is eaten during major holidays and special occasions.
- Shiro. The Ethiopian Shiro is the quintessential fasting dish in Ethiopiabut is also eaten widely throughout the year. Shiro is chick pea stew or curry, and its preparation may vary slightly depending on the person cooking the dish's ethnicity.
- Kitfo. image credit: ethiopian current (youtube) The Ethiopian Kitfo is the national dish of the Gurage people of Ethiopiaand is for all those meat lovers out there that want to try something different.
- Kikil. image credit: arinka.ca. The Ethiopian Kikil is a mild stew with potatoes and lamb that is slowly cooked to get all the flavors from the bones.
- Key Siga Wot. The Ethiopian Key Siga Wot is literally translated to red beef stew. This dish might not be for those who do not enjoy spicy dishes. For all those adventurous types, this spicy, red stew with soft and delicious little cubes of meat will leave your mouth watering for more.
- Buticha. image credit: bayarea.com. The Ethiopian Buticha or chick pea porridge has a texture similar to couscous and is a must try for those health conscious folks.
- Chechebsa. image credit: chicagoreader.com. The Ethiopian Chechebsa is shredded flat bread that is fried with various spices and a specially prepared butter.
- Misir Wot. image credit: internationalrecipes.net. The Ethiopian Misir Wot or red lentil stew is another dish that is a mainstay during those long fasting seasons.
- Genfo. image credit: flamingo-restaurant.com. The Ethiopian Genfo or a type of Ethiopian porridge is another wonderful breakfast dish. Although not something that is eaten often in Ethiopian households, it still has its importance as a meal given to pregnant or nursing mothers.
- Quanta Firfir. The Ethiopian Quanta Firfir or beef jerky with enjera. Enjera is the spongy looking Ethiopian bread made from the teff grain. The teff grain has been classified as a super food recently and is in demand throughout the world.
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