Siga Wot Recipe

Clarify butter

Place unsalted butter in a small saucepan over low heat. Melt gently until solids separate and foam forms on top but do not brown (about 6–8 minutes). Skim and discard foam.

Infuse spices

Add whole cloves, half cinnamon stick, rosemary sprig and fenugreek seeds to the melted butter. Keep on the lowest heat and gently simmer the butter with the spices for 8–10 minutes to infuse flavor. Do not let it boil or brown.

Strain and reserve

Remove from heat, let cool 5 minutes, then strain through a fine mesh sieve or cheesecloth into a clean bowl. Reserve 4 tablespoons of the spiced butter (niter kibbeh) for the stew; refrigerate remaining spiced butter for other uses.

Pat the beef cubes dry with paper towels. Season with 1 tsp kosher salt and 1/4 tsp black pepper. This helps browning and seals juices.

Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon neutral oil. When shimmering, add the beef in a single layer (work in batches if necessary) and brown on all sides, about 3–4 minutes per side. Remove browned beef to a plate and set aside. Browning adds depth of flavor but does not need to be complete cooking.

Reduce heat to medium. Add the reserved 4 tablespoons of niter kibbeh to the same pot. If pan looks dry, add an extra 1 tablespoon oil. Add the finely chopped onions and a pinch (about 1/4 tsp) of salt to help them sweat. Cook, stirring frequently, until very soft and beginning to brown, 18–25 minutes. Traditional wot relies on thoroughly cooked, slightly caramelized onions.

When the onions are deeply softened, add the minced garlic and ginger and sauté 1–2 minutes until fragrant, taking care not to burn.

Stir in the berbere (3 tbs), paprika (1 tsp), and ground korerima or split the whole korerima pods and lightly crush them to release aroma. Add crushed pods or ground korerima and fenugreek (if using). Cook the spices with the onion mixture for 2–3 minutes, stirring constantly so the spices bloom but do not scorch. This creates the characteristic reddish-brown, aromatic base.

Mix in the tomato paste and cook another 1–2 minutes to remove raw tomato flavor and deepen color.

Return the browned beef and any accumulated juices to the pot. Stir to coat the meat with the onion-spice mixture.

Add 2 cups water or beef stock and scrape any browned bits from the bottom of the pot. Add remaining 1/2 tsp kosher salt and 1/4 tsp black pepper (adjust to taste). Add the whole korerima pods if you did not crush them; they will impart flavor while simmering.

Bring to a gentle simmer, then reduce heat to low and partially cover the pot. Simmer gently until the beef is fork-tender, about 1 hour 30 minutes to 2 hours, stirring occasionally and checking liquid level. Add small splashes of water or stock if the stew becomes too thick before the beef is tender.

Once the beef is tender and the sauce is thick and glossy, taste and adjust seasoning with additional salt, pepper, or a splash of red wine or red wine vinegar (about 2 tsp) to deepen flavor. If using, stir in 1 tsp fresh lemon juice to brighten flavors.

Remove and discard whole korerima pods, cinnamon stick halves, rosemary sprig and cloves. If you prefer a smoother sauce, simmer uncovered 5–10 minutes more to reduce, or use a spoon to skim excess fat if desired.

Garnish with chopped cilantro or parsley and serve hot. Traditional accompaniments: injera, steamed rice, or flatbread.