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Key Siga wot
4 cloves of garlic
1 cup of diced red lean meat
4 tablespoon of vegetable/canola oil
2 tablespoon of Berbere
1 teaspoon of Mekelesha
1 tablespoon of clarified Ethiopian Butter
salt to taste
In a medium sized pot heat oil over medium heat. Add the onions and cook for 2 mins. Follow the garlic and cook for another 3 mins.
If necessary add hot water to prevent the onion and garlic from burning. Then add the diced tomato and cook for 5 mins. Add the Berbere and cook for 15mins stirring frequently. Add a tiny dash of water every now and then and really allow the flavor of the Berbere to develop. After 15mins or so the onion, garlic, tomato and Berbere should look like a paste. The oil will start to surface as well. Don’t worry it’s a good sign.
Dice the meat into small cubes, wash under running water using a sieve then transfer into the pot. Cook the meat slowly for 10 mins without adding any water. This will allow the flavors to penetrate and flavor the meat. Be sure to stir frequently to avoid burning.
Add about a cup of water and let the meat stew come to a boil. Lower the heat, add salt and Mekelesha then let it simmer for 5 more mins. Finish off by adding a tablespoon of clarified butter and turn heat off.
Serve with injera or any other flat bread.
Song by Alemayehu Eshete – Yeweyn Haregitu (Ethiopiques Volume 9)