Rich Siga Wot with Injera and Kik Alicha

Rich Siga Wot with Injera and Kik Alicha

A robust and spicy Ethiopian beef stew (Siga Wot) slowly braised in a flavorful Berbere sauce, served alongside mild, turmeric-infused yellow split pea stew (Kik Alicha) and homemade Teff Injera.

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Ingredients

Instructions

  1. For the Injera (2-3 days ahead): In a large bowl, whisk together 2 cups teff flour and 2 1/2 cups warm water until smooth. In a separate small bowl, dissolve 1 teaspoon active dry yeast and 1/2 teaspoon sugar in 1/2 cup warm water. Let sit for 5 minutes until foamy. Add the yeast mixture to the teff batter, stir well. Cover loosely and let ferment at room temperature for 2-3 days, stirring once daily. The batter should develop a sour smell and bubbles on the surface. On the day of cooking, stir in 1/2 teaspoon salt and thin with up to 1/2 cup warm water until it has a thin pancake-like consistency.
  2. For the Niter Kibbeh (Spiced Clarified Butter): In a small saucepan, melt 1 pound unsalted butter over medium-low heat. Skim off any foam that rises. Add 1/4 cup chopped yellow onion, 1 tablespoon minced fresh garlic, 1 tablespoon minced fresh ginger, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground fenugreek, 1/4 teaspoon ground turmeric, 1/4 teaspoon ground cumin, and 1/4 teaspoon whole cloves. Simmer gently for 30-45 minutes without stirring, allowing the milk solids to sink and lightly brown. Strain the golden clarified butter through a fine-mesh sieve lined with cheesecloth. Discard solids. Set aside.
  3. For the Berbere Spice Blend: In a small bowl, combine 1/4 cup paprika, 2 tablespoons cayenne pepper, 1 tablespoon ground ginger, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 teaspoon ground cardamom, 1 teaspoon ground fenugreek, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 teaspoon salt. Mix well. Set aside.
  4. Sear the Beef: Pat 2 1/2 pounds beef chuck cubes dry. Heat 1 tablespoon vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
  5. Cook Siga Wot Onions: In the same pot, add 1/2 cup of the prepared Niter Kibbeh. Add 4 finely diced yellow onions and cook, stirring frequently, for 25-30 minutes until deeply caramelized.
  6. Build Siga Wot Base: Reduce heat to medium. Add 8 minced fresh garlic cloves and 2 1/2 ounce grated fresh ginger. Cook for 5 minutes. Stir in the prepared Berbere spice blend and 1/4 cup tomato paste. Cook for 5-7 minutes, stirring.
  7. Simmer Siga Wot: Return the seared beef to the pot. Add 3 1/2 cups beef broth, 1 tablespoon fresh lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer. Reduce heat to low, cover, and simmer for 2.5-3 hours, or until beef is very tender. Check liquid level periodically and add more broth if needed. Adjust seasoning to taste.
  8. Prepare Kik Alicha: In a separate medium saucepan, heat 2 tablespoons vegetable oil over medium heat. Add 1 finely chopped yellow onion and cook until softened, about 8 minutes. Add 2 minced fresh garlic cloves and 1 inch grated fresh ginger, and 1 teaspoon ground turmeric. Cook for 2 minutes until fragrant.
  9. Cook Kik Alicha: Add 1 cup rinsed yellow split peas and 2 cups water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the split peas are very tender and have absorbed most of the liquid. Stir in 1/2 teaspoon salt. If too thick, add a splash more water.
  10. Cook the Injera: Heat a large non-stick griddle or tawa over medium heat. Pour about 1/2 cup of the injera batter onto the griddle, spreading it quickly in a circular motion to form a thin round. Cover immediately. Cook for 1-2 minutes until the surface is covered with 'eyes'. Remove and stack. Repeat with remaining batter, greasing the griddle lightly with Niter Kibbeh or vegetable oil as needed.
  11. Serve: Ladle the Siga Wot and Kik Alicha onto a large platter or into separate bowls. Serve immediately with warm Injera. Tear off pieces of Injera to scoop up the stews.

Notes

Siga Wot benefits greatly from a long, slow simmer, allowing the beef to become incredibly tender and the flavors to deepen. If preparing ahead, the wots can be refrigerated for up to 3 days, but Injera is best cooked fresh on the day of serving.

Nutrition (per serving)