Since Roseda has moved downtown to work with Ruppersberger at the new Old Line Meats facility, our staff has been introduced to a very diverse group of customers. Many of Old Line’s customers are individuals who have immigrated to the States from African countries. If you were unaware, Baltimore has a very large and under-served refugee and immigrant population.
We thought it would interesting to share various recipes from those countries this month. This recipe comes from Ethiopia. It is called Siga (meaning beef) Wat. Be sure to try it for yourself.
- 6 chopped onions
- Chopped head of garlic
- 1 c. Olive Oil
- ½ T of Tektonic Palates Hot Paste or 1 T of Tektonic Palates Savory Paste
- 12 oz tomato paste
- 1 T Salt
- 1 T Curry powder
- 1 T Ground Cardamom
- 1 t Ground Cloves
- 1 t Oregano
- 1 t Sweet Basil
- 1 t Ground Cinnamon
- 1.5 lbs Roseda Ground Beef (lean)
- Put chopped onion and garlic into a heavy, 12″ covered casserole, without oil or water.
- At high heat, stir constantly until the onions appear translucent.
- Add one cup of olive oil.
- Lower heat to medium, and simmer uncovered about 10 minutes.
- Add Taktonic paste, and stir until completely blended.
- Gradually stir in: salt, curry powder, ground cardamom, ground cloves, oregano, sweet basil, and cinnamon.
- Reduce heat to low and simmer 10 minutes.
- Add tomato paste and stir until completely blended. Let simmer for 10 minutes the turn off heat.
- Add ground beef, a little at a time, mashing thoroughly until it is completely integrated with the “wat.”
- Turn the heat to very low and continue mashing to ensure the ground meat does not clump.
- Siga wat should be thick and smooth, not grainy. Stir until well blended, then turn off heat and let stand
Adapated from Ethiopian Recipe Site