Siga Wot (Beef Stew) is another popular Ethiopian dish which is good for lunch and dinner. It can be served by itself with Injera or with other wot types.
• 2 Pounds Onions (more or less on how much you need)
• 2 cups of Oil (more or less based on the amount of onion)
• 1 cup Berbere (red pepper powder) (more or less as needed)
• 2tbsp of garlic-ginger paste
• Black cardamom (ground)
• Nitir Kibbeh (spiced butter)
• 2 lbs Beef cut in small cubes (obviously)
Chop the onion and cook it under medium heat until it turn brown, frequently stirring to prevent burning.
Add the oil, frequently stirring.
Add Berbere (still stirring)
Add the garlic-ginger paste (also possible to add at the end)
Cook it for about an hour (more or less as needed), occasionally stirring
Add little hot water while stirring to prevent burning
Add your beef cubes and stir it thoroughly. Add little hot water as needed while stirring
Keep stirring for about 15 minutes and add more hot water (to the thickness of the stew you wish) as needed to cook the beef
When you think the beef is well cooked, add the Nitir Kibbeh (spiced butter), and Cardamom and leave it for 5-10 minutes under low heat
Turn the heat off and wait until it cools down a little
The beef stew is now ready to be served with Injera (the flat Ethiopian bread). Don’t forget to wash your hands because you are going to eat it with your hand.