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.
