SIGA WOT

This is the Ethiopian name for a SPICY BEEF STEW

Ingredients:

• 3-large Onions, chopped
• 3-Tbsp Corn, safflower, or sunflower oil (I prefer safflower)
• 3-Tbsp Ethiopian Chow
• 3-Tbsp Tomato paste
• 1-tsp Salt (or to taste)
• 2-cups Water
• 1-1/2 pounds (24 oz, 750 gm) Beef chuck, stew, or other meat cut into cubes

In dry pan over moderate heat, stir fry the onions for 3-6 minutes to reduce the bulk, stirring constantly.

Add the oil and stir fry for about 1 minute longer.

Add the chow and tomato paste and continue to fry.

Then add the salt and 1/4 of the water.  Stir well.

Add the beef cubes and the remaining water.  Cover the pan and cook for 45 minutes, or until the beef is tender.  There should be a moderate amount of sauce generated.  If it's too dry, add a little water until it's just moist.

Serve warm, with fresh, warm, sourdough Injera.

Chow:

• 1-clove sliced Garlic
• 1- tsp grated Ginger Root
• 1/4-tsp ground Caraway
• 1/2-tsp ground Cardamom
• 1/4-tsp ground Mustard
• 1/4-tsp ground Coriander
• 1/2-tsp ground Turmeric
• 1/3-cup water **
• 1/4-tsp Red Chilies
• 1/4-tsp Paprika

Process everything together into a smooth mixture that will be as thick as toothpaste. Refrigerate in a jar with a tight cover.  Use when needed.