Ye'abesha Gomen Be Siga
This traditional Ethiopian dish features tender collard greens and succulent beef, slow-cooked with aromatic spices. It's a flavorful and comforting stew often served with injera. The rich berbere spice blend provides a deep, earthy warmth.
An original recipe by Forkin
- Total time
- 1 hr 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 543 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gbeef chuck, cut into 1-inch (2.5 cm) cubes
- 960 gcollard greens, stemmed and chopped
- 2 pcsyellow onion, finely chopped
- 4 clovegarlic, minced
- 2 tbspginger, grated
- 2 tbspberbere spice blend
- 4 tbspniter kibbeh
- 1 cupwater
- 0.5 tspsalt
- 0.25 tspblack pepper
Equipment
large pot · dutch oven · cutting board · knife
The method
Step by step
- 1
Heat the niter kibbeh in a large pot or Dutch oven over medium heat.
About 1 min
Cook’s note: If you don't have niter kibbeh, you can substitute with unsalted butter or a neutral oil, though the flavor will be slightly different.
- 2
Add the yellow onion and cook until softened and translucent, about 8-10 minutes.
About 9 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
- 3
Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
About 2 min
- 4
Add the berbere spice blend and cook for 1-2 minutes, stirring constantly, to toast the spices.
About 1 min
Cook’s note: Toasting the spices helps to release their full aroma and flavor.
- 5
Add the beef chuck to the pot and brown on all sides.
About 5 min
Cook’s note: Work in batches if necessary to avoid overcrowding the pot, which can steam the meat instead of browning it.
- 6
Pour in the water, bring to a simmer, then reduce the heat to low, cover, and cook for 45 minutes, or until the beef is tender.
About 45 min
Cook’s note: Check occasionally and add a splash more water if the stew becomes too dry.
- 7
Stir in the chopped collard greens, salt, and black pepper.
About 1 min
Cook’s note: The collard greens will look like a lot at first, but they will cook down significantly.
- 8
Cover and continue to simmer for another 30-35 minutes, or until the greens are very tender.
About 32 min
- 9
Taste and adjust seasoning as needed.
About 1 min
- 10
Serve hot, traditionally with injera.
Per serving
Nutrition
- Calories
- 542.9kcal
- Protein
- 32.7g
- Carbs
- 25.6g
- Fat
- 36.8g
- Fibre
- 12.9g
- Sugar
- 7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Ye'abesha Gomen be Siga in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.
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