Sik Sik We't (Beef Stew In Red Pepper Sauce)

Sik Sik We't (beef Stew In Red Pepper Sauce)

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Vicki Butts (lazyme)


This Ethiopian stew is traditionally accompanied by injera or spice bread, but may also be eaten with Arab-style flat bread or hot boiled rice. Plain yogurt may be served with the wat from separate bowls.


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20 Min
1 Hr 40 Min
Stove Top


  • 2 c
    onions, finely chopped
  • 1/3 c
    niter kebbeh (spicy ghee)
  • 2 c
    garlic, finely chopped
  • 2 tsp
    ginger root, finely chopped
  • 1/4 tsp
    fenugreek seeds, freshly ground
  • 1/8 tsp
    cloves, ground
  • 1/8 tsp
    allspice, ground
  • 1/8 tsp
    nutmeg, freshly ground
  • 1/4 c
  • 2 tsp
    berbere or awaze (red chile powder)
  • 2/3 c
    dry red wine
  • 1/2 c
  • 1 large
    tomato, pureed
  • 2 tsp
  • 3 lb
    lean boneless beef, cut into 1-inch cubes
  • ·
    freshly ground black pepper

How to Make Sik Sik We't (Beef Stew In Red Pepper Sauce)


  1. In a heavy 4-5 quart enameled casserole, cook the onions over moderate heat for 5-6 minutes, until they are soft and dry. Stir often.
  2. Stir in the niter kebbeh and when it begins to splutter, add the garlic, ginger, fenugreek, cloves, allspice and nutmeg, stirring well after each addition.
  3. Add the paprika and berbere, and stir over low heat for 2-3 minutes.
  4. Stir in the wine, water, pureed tomato and salt, and bring the liquid to a boil.
  5. Add the beef cubes and turn them about with a spoon until they are evenly coated with the sauce. Then reduce the heat to low. Cover the pan partially and simmer the beef for about 1 1/2 hours.
  6. Add a few grindings of pepper and taste for seasoning.
  7. To serve, transfer the entire contents of the casserole to a deep heated platter or bowl.

Printable Recipe Card

About Sik Sik We't (Beef Stew In Red Pepper Sauce)

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: African

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