By eatmundo · September 8, 2026
🇪🇹AI-generated imageSame ingredients, elsewhere in the world
13 matchesDishes from other countries' kitchens, made from the same core ingredients as Siga Wat. The percentage is the share of ingredients the two recipes have in common.
Beef Stir-fry with CeleryIn Vietnam · same ingredients62%
Bhuna GoshtIn India · same ingredients62%
Beef Tagine with ChickpeasIn Morocco · same ingredients57%
A deeply flavorful, spicy beef stew that showcases the complexity of Ethiopian spice blends. This slow-cooked dish is a staple of celebratory feasts and is traditionally served atop injera.
According to eatmundo's ingredient comparison, the closest dish to Siga Wat from another cuisine is Beef Stir-fry with Celery (Vietnam): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Finely dice 4 onions and cook them in a dry heavy-bottomed pot over medium heat for 20 minutes until they lose their moisture and start turning golden.
- 2
Add 100g of niter kibbeh to the pot, stir well, and continue to sauté until the onions are soft and aromatic.
- 3
Mix in 4 minced garlic cloves and 1 tbsp grated ginger; cook for 2 minutes being careful not to let the aromatics brown.
- 4
Stir in 3 tbsp of berbere spice, coating the onions thoroughly, and fry for 3 minutes to unlock the oils in the spice blend.
- 5
Add 800g of cubed beef, tossing until every piece is well-coated with the spice base.
- 6
Pour in 250ml of water, cover the pot with a tight-fitting lid, and reduce the heat to low.
- 7
Simmer the stew for 60 minutes, stirring occasionally to ensure the bottom doesn't stick and the meat becomes fork-tender.
- 8
Check the seasoning, adding 1 tsp salt if needed, then let the stew rest for 10 minutes off the heat before serving with fresh injera.
Frequently Asked Questions
What is Siga Wat?
Siga Wat is an Ethiopian beef stew seasoned with berbere spice and clarified butter. It is traditionally served during holidays or special occasions as a central part of the communal meal.
What is the best cut of beef for Siga Wat?
Use a cut with some marbling, like chuck roast, which stands up well to long, slow simmering.
Can I make this dish without Niter Kibbeh?
While Niter Kibbeh is traditional, you can substitute it with ghee or butter infused with spices like cardamom and cloves.
How long should the onions cook?
The onions should first cook dry for 20 minutes until they lose their moisture and start turning golden, then with the niter kibbeh until they are soft and aromatic, which provides the rich base for the sauce.
Is it supposed to be very spicy?
Siga Wat is typically medium to hot due to the berbere; you can adjust the quantity of the spice blend to control the heat levels.
🇪🇹AI-generated image
