Ethiopian Siga Wot
Last night we celebrated the first night of Passover at a relative’s house, where I was asked to prepare “a meat dish to introduce guests to new things.” “Nothing too weird,” the hostess told me, “but maybe something that will add some extra culture to the dinner?” Given my penchant for history, folklore and plain ol’ good food I jumped at the chance to bring something new to the Seder. I spent about an hour browsing through my books on African and Israeli cuisine, then flipped through the more esoteric sections of my texts on Jewish cooking. In the end I selected an Ethiopian dish called “Siga Wot,” which is a fragrant beef stew spiced with cloves, turmeric, cardamom, cinnamon and nutmeg. As soon as we arrived at M’s house I began slicing onions and dicing garlic, then added the stew meat and other ingredients to her gorgeous Le Creuset soup pot. An hour and a half later the siga wot was ready, just as the Seder ceremony was wrapping up. We served it after the matzah ball soup and I shared its cultural background while we all chatted about food and flavors and favorite dishes. I’m happy to report that both the siga wot and its story were a hit. 
Ethiopian Siga Wot
(View larger image here)
What does Ethiopian cuisine have to to with Jewish cooking you might wonder? Quite a lot actually. Judaism has a long and ancient history in Ethiopia where, according to legend, the Queen of Sheba ruled during the 10th century B.C.E. In the Bible, Kings 10:1-13 tells the story of her visit to the court of King Solomon, who reigned over Israel at the time and was renowned for his great wisdom. Arriving in Jerusalem with a caravan of camels carrying spices, gold and precious stones, she apparently wanted to size the king up by testing his knowledge with difficult questions. The text tells us that “Solomon answered all her questions” then he “gave the Queen of Sheba all she desired” before she returned to her own country. This latter part of the story, the part where the queen received everything she wished, has often been interpreted as a reference to a sexual encounter. Indeed, some have maintained that the Queen of Sheba conceived a child by Solomon, and in the Middle Ages a text known as the Kebra Nagast elaborated upon this tradition, writing that the queen’s son by Solomon eventually became Menelik I, the first Emperor of Ethiopia. Other legends connecting Ethiopia and Judaism maintain that Ethiopian Jews, collectively known as “Beta Israel” (The House of Israel), are descended directly from Moses or from the Tribe of Dan. They share many of the beliefs associated with traditional Judaism, including the observance of Shabbat and the biblical holidays.
In “A World of Jewish Cooking,” author Gil Marks quotes an Ethiopian native named David Solomon as saying: “Because of poverty… many Westerners believe that Ethiopian dining is a contradiction in terms. However,” he continues, “the Beta Israel possess a simple but tasty cuisine making use of sparse resources… Ours is a peasant cuisine, simple but flavorful.” Ethiopians generally eat two meals a day – breakfast and dinner, with snacks of roasted corn kernels or seeds in between. Vegetable wots (stews) are common for breakfast, while meat, if available, is usually reserved for the evening meal. A pancake bread called injera is a popular accompaniment, though of course I couldn’t make that for Passover since it’s made with flour. Injera is made in large batches and can be up to one and a half feet in diameter. Each guest pulls off a piece of the bread, scoops wot into it, then folds it between their fingers before popping the whole thing into their mouths.
An Ethiopian woman making injera (source)
With its warm flavor and succulent texture siga wot is an easy dish to try if you’re looking for something new to do with the beef (or lamb) sitting in your refrigerator. It’s also an excellent conversation starter, which is always a desirable quality if you ask me.
Siga Wot
Adapted from “A World of Jewish Cooking” by Gil Marks.
Ingredients: Serves 6
- 5 large yellow onions, chopped
- 1/3 cup olive or vegetable oil (I used olive oil)
- 3 cloves garlic, minced
- 1 teaspoon minced fresh ginger ( I used 1/4 teaspoon ground ginger)
- 1 cup tomato sauce
- 1 cup water
- 1 1/2 pounds boneless beef or lamb chuck, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon grated nutmeg, fresh if possible
- 1/8 teaspoon ground black pepper
In a dry large skillet or a large soup pot over medium heat, cook the onions, stirring constantly, until they begin to soften, about 3 minutes.
Add the oil. When the oil begins to sputter, add the garlic and ginger and saute until fragrant, 1 to 2 minutes. Add the tomato sauce and 1/2 cup of the water. Bring to a boil and cook, stirring constantly, until the liquid is reduced to the consistency of heavy cream, about 8 minutes.
Add the meat, tossing until well coated, 2 to 3 minutes. Add the remaining 1/2 cup water, the salt, and the spices. Reduce the heat to low, cover, and simmer until the meat is tender, about 1 hour (I let it simmer for 1 1/2 hours, stirring occasionally). Add a little more water if the liquid reduces too much.
Note: Susan asked if you can also make this dish with chicken and the answer is: yes! You can also make a chicken wot, called “Doro Wot” using the same ingredients – except for the beef, of course. Instead use 1 three to four pound chicken, cut into about 12 pieces. A few hardboiled eggs (4 or 5) are often added to chicken wots too. Add them whole, piercing numerous 1/2 inch deep holes along the sides of each egg. Place the eggs in the wot right before it is served, tossing to coat well.
32 Responses to “Ethiopian Siga Wot”
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This looks like a lovely recipe for the holiday, or for any time. I do love the combination of beef with the warm spices like cinnamon and cardamom. Melding Ethiopian cuisines and customs into the traditional Seder is a wonderful way to celebrate the holiday, too.
It is always such a pleasure visiting your blog!
Sounds delicious! Could you substitute chicken for the beef or would it totally mess up the flavors?
I love the spices in this recipe. So fragrant and enticing. And as always, I appreciate the historic context!
Okay, so I just got home and I’m hungry…What do I find on your blog? This amazing stew! Now, I’m even hungrier.
This bowl of stew looks to be an absolutely satisfying meal. I like your background info, it makes all fall into place. The Injera sounds really interesting and reminds me of when I eat with corn tortillas, I break it into pieces and scoop up yummy food. I bet the Injera would make one huge and great burrito…
Happy 2nd day of Passover.
Lovely combination of spices and stories. What’s that oral tradition you tell kids during supper this time of year and they sing and hunt for gifts? I saw it on TV today with a Jewish chef here. I watched on Discovery channel this week about Ethiopia and Queen of Sheba. Happy Spring Holidays
Thank you for sharing such this rich history with us! I had no idea. At least now when I try this recipe (with very fragrant spices and intense flavors), I’ll be able to appreciate more than its taste.
That looks great. And I love Injera. Mmmm. Will have to wait until after Pesach. Chag Sameach!
This dish sounds heavenly! Can’t wait to make it…love your wedding anniversary countdown..my husband and I will be married for 29 years in May!
I love Ethiopian food and I’m so glad you had a chance to introduce friends to something very good and different.
I love it when people open up about different cultures whether by having friends from different backgrounds or like you just did by introducing their food to others. Africa treasures so much cultures and Ethiopia has always been an intersection of african and Middle eastern civilizations. Great job with your dish.
I love food that has a great historical link. The stew looks so delicious and yes I would love to just have some bread to soak up the sauce. I love the spices in it too!
Hi Ari! Thanks for the informative post – this looks great!
Your beef looks really good, I like the sound of all the sweet spices and the beef, Mmm!
KJxx
I chuckled when I saw “nothing too weird” and “add extra culture”… for me impossible, but you did it totally beautiful! D And what the radiant color from turmeric!
Hi Ari,
I love this entry. Very educational, the mixture of culture and religion. I found it very fascinating.
I have been to Ethiopia for a short period of time (few hours), while changing planes on my way to Tanzania and since then I have taken an interest in Ethiopian cuisine as well as African cuisine. However, I didn’t have much time to do the research. I will definitely try this recipe.
Thank you so much for your entry.
I can almost smell the wonderfully fragrant medley of spices in this dish. savory.
Oops, I deleted my own sentence. It was supposed to read: It sounds and looks deliciously savory.
What a lovely post- and I too, enjoy that combo of savory and sweet and spicy. Yum. Happy Passover!
Susan – Yes, you can also make a chicken wot, called “Doro Wot.” The ingredients are exactly the same, except for the beef of course.
Use 1 three to four pound chicken, cut into about 12 pieces. A few hardboiled eggs (4 or 5) are often added to chicken wots too. You add them whole, piercing numerous 1/2 inch deep holes along the sides of each egg. Add them to the wot right before it is served, tossing them in the sauce to coat well.
Lydia – Thank you, I really enjoyed the opportunity to introduce friends to something new and delicious. And yes, this is a meal for all occassions!
ThatFarmGirl – Yay!
T.W. – Glad you like the historical background…. I’m always tempted to write something up for every post, but I figure that sometimes it’s better to just post the recipe with a wee-intro.
Ruth L – That is exactly what I thought when I first learned about injera! You and I, we think alike.
Cris – Children don’t hunt for gifts during Passover, what they search for is the “Afi Komen,” which is a piece of matzoh that the seder leader hides. Once the kids find it they are supposed to “ransom” it back to the adults for a prize, like a dessert, a small gift or a dollar. There’s no real reason behind the custom, other than it’s fun for everyone.
Passionate Eater – Great to see you here, I love your blog! I always think it’s fun to eat a dish with a bit of it’s culinary history in hand. You can’t do it with everything (well, perhaps given enough time and food research you can), but when possible it’s pretty cool.
Timi – I bet you can get fresh Injera in Israel huh? That’s one thing I wish I had sampled while I was there last December! Chag sameach to you too.
Lolly -29 years, wow! Congratulations! We’re pretty excited about ours, any excuse for a night on the town!
Connie -Isn’t there an Ethiopian restaurant in Boston? When I lived there I remember there was one that was popular with the college students.
Rose – Thank you. I agree, it’s so great when people learn about new cultures – and food is a great way to begin the cultural exchange!
Veron – I loved the spice combination, it creates this heady aroma that makes the stew so comforting to eat.
Gilly – You’re welcome, glad you enjoyed it.
Kelly-Jane – It’s very yummy!
Gattina – Yea, I thought that was funny too. But then again, she knows I like to watch that National Geographic show called “Taboo” (which has an entire episode on food) so I guess she figured she’d better be clear, just in case.
Monika – Thanks Monika and wow, Tanzania? Do you have photos? What was the purpose of your trip?
Susan – No worries, I mess up my comments on other sites all the time!
Karina – Thanks!
Totally not related to this post. Someone I know wanted a recipe for avocado enchiladas. I linked her to your recipe…she said they were insanely good.
OMG Ari, I am so in love with this post. I love Ethiopian food and history. You filled my need for both.
Hi Ari,
I was drawn to your banner about chocolate this morning.
Thanks for the heads up on what the FDA plans to do with our chocolate. I’m sending in my comment to them.
I love spices and that beef stew looks really gorgeous! I don’t really know much about Ethiopian food, so thanks for sharing this interesting post with us…
That looks great! I love meat stews of all kinds but I’ve never tried one with spices like this. Guess what I’ll be making this weekend?
Peabody – Thanks for sending my recipe to her! I’m flattered that you thought of me and so happy she liked it.
Garrett – Glad I could be of service my friend. What is your favorite Ethiopian dish?
Ruth L – Thanks for sending your 2 cents to the F.D.A.! Bloggers and foodies unite!
Rosa – It was my pleasure.
Matt – The spices and this recipe are different from any combo I’ve tasted in “American” beef stew. It’s more reminiscent of Arab spice mixtures. I hope you like the dish, let me know how it turns out for you.
Great post! I love the history and the dish looks wonderful. I don’t eat beef, so I would try the chicken recipe that you suggested.
Awesome! It looks completely authentic and everything. Now I can’t wait to go to my in-law’s tomorrow and eat. Soooo hungry
Injera is one of my favorite parts of eating at Ethiopian restaurants, It has such an addictive, chewy, intriguing texture, and the slightly sour tang of the fermentation matches so wonderfully with all the spicy, intense, savory dishes. But hands down my fave Ethiopian dish is Foul Maddoumas, the national dish of fava bean mush. Thanks for this recipe. I can’t wait to try my hand at it to go with my mush!