Dish

Gomen be siga

The beef is seasoned with salt and pepper and then seared in a hot skillet until it is browned on all sides. The collard greens are sautéed with onions, garlic, and ginger. The beef is then simmered with the collard greens until it is cooked through. Gomen be siga is typically served with a side of injera, a type of sourdough flatbread.

African cuisine› East African cuisine› Ethiopian cuisine

Meat Dish› Beef Dish

Origins and history

Gomen be siga is a popular dish in Ethiopia, where it is often served at traditional coffee ceremonies and family gatherings. The dish is believed to have originated in the southern part of the country.

Dietary considerations

Gluten-free, dairy-free

Variations

Gomen be siga can be made with different types of greens, such as kale or spinach. It can also be made with different cuts of beef, such as stew meat or sirloin.

Presentation and garnishing

Gomen be siga can be presented on a platter with the injera arranged around the edges, or it can be arranged on individual plates. Garnish with fresh parsley or cilantro.

Tips & Tricks

Make sure to let the beef rest for a few minutes before slicing to allow the juices to redistribute.

Side-dishes

Serve with a side of injera or rice.

Drink pairings

Ethiopian honey wine or beer

Delicious Gomen be siga recipes

Ethiopian Spiced Collard Greens with Beef (Gomen be Siga)

Siga Gomen: A Flavorful Ethiopian Delight

Pitcairn Island-inspired Gomen be Siga

Tropical Twist on Ethiopian Gomen be Siga

More dishes from this category... Browse all »

Alouettes sans têtes

French cuisine

Arrollado de malaya

Mexican cuisine

Asado con cuero

Argentinian cuisine

Asado mazatleco

Mexican cuisine

Asado negro

Venezuelan cuisine

Beef Manhattan

American cuisine

Beef Stroganoff

Russian cuisine

Beef Wellington

British cuisine

More cuisines from this region... Browse all »

Burundian cuisine

Spicy, Savory, Sweet, Tangy, Aromatic

Djiboutian cuisine