Siga Wot (Beef Stew Ethiopia)

 Ethiopian cuisine, like the country's population is very diverse. Yet, almost uniquely to Africa it's also almost wholly native. Indeed, Ethiopian cuisine is one of the most unique of all international cuisines and the local spice mix, berbere, predominates and is used in almost every dish.
 





Ingredients:

• 3 large onions, chopped
• 3 tbsp corn oil
• 3 tbsp chilli chow-chow
• 3 tbsp tomato paste
• 1 tsp salt (or to taste)
• 500ml water
• 650g stewing steak, cut into 1.5cm cubes

Method:
Fry the onions in a dry pan over medium heat until they soften (about 4 minutes) then add the oil and fry for 1 minute.
Add the chow-chow and the tomato paste and continue to fry for a minute.
Add a quarter of the water and the salt.
Stir to combine then add the beef cubes and the remaining water.
Cover the pan and allow to simmer for 45 minutes (or until the beef is tender).
Serve warm spooned over white rice or with injera or dabo.

By Dyfed Lloyd Evans