top of page
  • Writer's pictureNicky, Digital Researcher, Africa Analyst

Gomen besiga - Ethiopian beef and collard green stew

Updated: Jan 30, 2021

Gomen be siga is a tasty traditional Ethiopian dish which consists of lots of collard greens, a good quantity of onions and garlic, chunks upon chunks of deliciously seasoned beef sautéed in clarified spiced butter.

Gomen be siga, like most Ethiopian dishes, is usually served alongside injera flatbread and awaze chili sauce. Olive oil can also be in place of the Ethiopian butter.

Prep time: 15 minutes

Cook time: 60 minutes

Servings: 4


  • 2 or 3 bunch Collard Greens

  • 1/2 pound beef or lamb cubed into ½ inch pieces

  • 1 onion

  • 3 potato

  • olive oil

  • 1 tbsp garlic

  • 1 tbsp ginger, minced

  • Scallions or Green Onions

  • jalapeno pepper (green hot pepper)

  • Salt and pepper

  • ½ tsp false cardamom

Cooking Steps

  1. Wash the Collard greens well. Cut off the coarse part of the stems and chop. Chop the leaves coarsely and set aside.

  2. In a large skillet add olive oil and add onion, collard stems and beef or lamb sauté until beef is brown.

  3. Add water stir about 5 to 10 minutes.

  4. Add minced garlic and ginger cover the lid and bring to a boil.

  5. Cook the meat over a medium heat.

  6. When the meat soft add the collard leaves and potato.

  7. Reduce heat to low and cover and cook it, stirring occasionally, until collards are tender.

  8. Simmer until the liquid evaporated.

  9. When the collard green become tender add false cardamom (korerima), salt, and pepper.

  10. Add the hot peppers and remove from heat.

bottom of page