Alecha Siga Wot Recipe
Make Alecha Siga Wot Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Awaze/Beret Spice Base
Aromatics & Vegetables
Liquid & Finishing
Method
Beef and Marinade
- 1
Rinse and season
Pat the beef cubes dry with paper towels. Toss briefly with the lemon juice or vinegar to brighten and remove any surface impurities, then rinse quickly and pat dry again. Sprinkle 1 tsp kosher salt over the beef and toss to coat. Let sit while preparing the spice base (10 minutes).
Awaze/Beret Spice Base
- 2
- 3
Add berbere and tomato paste
Stir in the berbere spice (2 tbs) and tomato paste (1 tbs). Cook, stirring constantly, for 2–3 minutes to bloom the spices and remove any raw tomato flavor. If the mixture gets too dry, add a splash (1–2 tbs) of the stock to loosen.
Aromatics & Vegetables
- 4
Soften onions and peppers
Add the finely chopped onion (1 large) and optional diced green pepper and jalapeño to the spiced niter kibbeh. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is very soft and translucent, about 8–10 minutes. The goal is a silky, almost jammy onion base.
- 5
Incorporate beef
Increase the heat to medium-high. Add the seasoned beef cubes to the pot in a single layer if possible. Brown the beef on all sides, turning pieces every 2–3 minutes; this should take 6–8 minutes. Browning adds depth of flavor for the final stew.
Liquid & Simmer
- 6
Combine and simmer
Pour in 1 cup of beef stock (or water) and scrape up any browned bits from the bottom of the pan. Stir to combine so the beef is coated with the spiced onion and berbere mixture. Bring to a gentle simmer, then reduce heat to low. Cover partially with a lid and simmer gently until the beef is tender, about 1 to 1 1/4 hours — check every 20 minutes and add a few tablespoons of water or stock if it looks too dry.
- 7
Adjust seasoning and finish
When the beef is fork-tender and the sauce has thickened to a glossy coating (not a soupy sauce), taste and adjust salt and black pepper (about 1/2 tsp). If you prefer a lighter, yellowish Alecha Siga Wot (less berbere), add an additional 1–2 tbs melted niter kibbeh and a touch more stock and simmer 5–10 minutes. Remove from heat.
- 8
Garnish and rest
Let the stew rest uncovered for 5 minutes to slightly thicken. Sprinkle with chopped cilantro or a small pinch of mitmita if using. Serve hot.