Ethiopian
Gomen Besiga
Gomen besiga is a comforting Ethiopian dish of tender beef simmered with chopped collard greens, niter kibbeh, garlic, ginger, and warm spices. It is traditionally served with injera, with the greens soft and savory and the meat tucked throughout.
Watch it madeMARE & MARU · 13:12
Ingredients
- Collard greens, stems removed300g
- Beef stew meat, cut into small cubes250g
- Red onion, finely chopped1 medium
- Niter kibbeh3 tbsp
- Garlic, minced3 cloves
- Fresh ginger, minced1 tbsp
- Berbere1 1/2 tsp
- Ground turmeric1/2 tsp
- Ground korerima or cardamom1/4 tsp
- Green chile, slit or sliced1
- Salt3/4 tsp, plus more to taste
- Water1 1/2 cups
Method
- Bring a pot of salted water to a boil, add the collard greens, and cook for 5 minutes until softened but still green.
- Drain the greens, rinse briefly with cool water, squeeze out excess moisture, and chop them finely.
- Put the beef in a small pot with 1 cup water and 1/4 teaspoon salt, then simmer covered for 25 to 30 minutes until nearly tender, adding a splash of water if the pot dries out.
- In a wide pan, cook the chopped onion over medium heat without fat for 6 to 8 minutes, stirring often, until its moisture cooks off and it begins to soften.
- Add the niter kibbeh and cook the onion for 3 minutes until glossy and fragrant.
- Stir in the garlic, ginger, berbere, turmeric, and korerima, and cook for 1 minute without letting the spices burn.
- Add the simmered beef along with any remaining broth, then cook for 5 minutes so the meat absorbs the spiced butter.
- Add the chopped collard greens, green chile, remaining 1/2 cup water, and 1/2 teaspoon salt, then stir thoroughly.
- Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally, until the greens are very tender and the flavors are blended.
- Uncover and cook for 2 to 3 minutes if needed so the dish is moist but not soupy, then adjust salt and serve warm with injera.
Common questions
Can I substitute the niter kibbeh if I don't have it?
Yes. Use unsalted butter and add a pinch of ground fenugreek if you have it. If not, butter still works, but the dish will be less aromatic and slightly less authentically Ethiopian.
How long does Gomen Besiga take from start to finish?
Plan on about 45 to 60 minutes total. The beef needs 25 to 30 minutes to simmer, and the onions, spices, and greens add another 15 to 20 minutes.
What are the most common mistakes when making this dish?
Overcooking the collards until dull and mushy, burning the spices, and skipping the onion-cooking step are the biggest issues. Also, don’t add too much water; the dish should be moist, not soupy.
How should I store leftovers, and how long do they keep?
Cool the dish quickly, then refrigerate in a sealed container for up to 4 days. Reheat gently on the stove with a splash of water if needed, since the greens and beef can dry out.
What should I serve with Gomen Besiga?
Serve it with injera for the classic pairing. Rice, flatbread, or boiled potatoes also work. It’s usually part of a larger spread, but it’s filling enough to stand as a main dish.