Ethiopian
Siga Wat
Siga wat is a deep, berbere-rich Ethiopian beef stew built slowly from sweet cooked onions and fragrant niter kibbeh. Serve it hot with injera so the sauce soaks into the bread.
Watch it madeMunchies · 10:31
Ingredients
- Beef stew meat, cut into 2.5 cm cubes350g
- Red onions, very finely chopped2 large
- Niter kibbeh3 tbsp
- Berbere spice2 1/2 tbsp
- Garlic, minced3 cloves
- Fresh ginger, grated1 tbsp
- Water or unsalted beef stock1 1/2 cups
- Kosher salt3/4 tsp, plus more to taste
- Mekelesha1/2 tsp
- Injera, for serving2 large pieces
Method
- Place the finely chopped onions in a heavy pot over medium-low heat with no fat and cook, stirring often, until they soften, lose their moisture, and begin to turn lightly golden, 18 to 22 minutes.
- Add a splash of water whenever the onions start to stick, scraping the bottom so they cook evenly without burning.
- Stir in the niter kibbeh and cook for 5 minutes, until the onions look glossy and deeply aromatic.
- Add the berbere and cook for 2 to 3 minutes, stirring constantly and adding 1 to 2 tablespoons of water if needed to keep the spice from scorching.
- Stir in the garlic and ginger and cook for 1 minute.
- Add the beef and salt, then stir well until every piece is coated in the onion and berbere mixture.
- Pour in 1 cup of the water or stock, bring to a gentle simmer, cover, and cook over low heat for 45 minutes, stirring occasionally.
- Uncover and continue simmering for 15 to 25 minutes, adding the remaining water or stock as needed, until the beef is tender and the sauce is thick and brick-red.
- Stir in the mekelesha, simmer for 2 minutes, then taste and adjust the salt.
- Rest the siga wat off the heat for 5 minutes before serving over or beside torn injera.
Common questions
Can I substitute butter or oil for niter kibbeh in siga wat?
Yes. Unsalted butter plus a little oil is the closest substitute, but the flavor will be milder. For 1/4 cup niter kibbeh, use 3 tablespoons butter and 1 tablespoon oil, then add a pinch of cumin, cardamom, and fenugreek if you have them.
How do I keep the onions from burning while making the base?
Cook them over medium-low heat with no fat and stir often. If they stick, add a splash of water and scrape the pot. They should soften slowly and turn lightly golden, not brown fast or crisp at the edges.
Can I make siga wat ahead of time, and how long does it keep?
Yes. It tastes even better the next day. Cool it quickly, refrigerate in a sealed container for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of water or stock to loosen the sauce.
What are the most common mistakes when cooking siga wat?
The biggest mistakes are rushing the onions, scorching the berbere, and adding too much liquid too early. Also avoid boiling hard once the beef is added; a gentle simmer keeps the meat tender and the sauce concentrated.
What should I serve with siga wat besides injera?
Injera is traditional and ideal, but you can also serve it with rice, flatbread, or warm sourdough in a pinch. Add simple sides like a tomato salad, cooked greens, or a cooling yogurt dip if you want contrast.