Gomen be Siga
ጎመን በስጋ·(go-men bay see-gah)
Ye'Fisik: Sunday Suppers and Sizzling Skillets
The beauty of traditional Ethiopian cooking lies in its unapologetic depth, born of patience and fire. But if you grew up on those rich, marrow-infused stews and now find yourself staring down a Tuesday night in the suburbs, patience is a luxury. This is the diaspora's ace in the hole: leveraging the high-pressure violence of an electric multicooker to collapse hours of slow-braising into minutes. The secret isn't overwhelming heat; it's the alchemy of bone-in beef rendering into spiced butter, tamed by the earthy, bitter bite of collard greens. It tastes exactly like home, without the wait.
Before you start
Fake the niter kibbeh.
True niter kibbeh is non-negotiable for the flavor, but if you don't have a jar on hand, synthesize it. Melt half a cup of standard ghee over low heat with a smashed garlic clove, a thick slice of fresh ginger, a pinch of ground cardamom, and a pinch of cumin. Let it steep for ten minutes, strain out the solids, and you're in business.
Ingredients
- bone-in beef short ribs1 lb
- red onions2 med
- ghee or niter kibbeh3 tbsp
- garlic4 med cloves
- fresh ginger1 tbsp
- ground cardamom1/2 tsp
- ground ginger1/2 tsp
- black pepper1/2 tsp
- kosher salt1 tsp
- water or low-sodium beef broth1/2 cup
- collard greens1 large bunch
- jalapeño peppers2 small
Method
- 01
Sweat the onions dry.
Set your pressure cooker to its sauté function and drop in the diced onions without any oil. Let them cook for about five minutes, stirring frequently, until their water evaporates and they collapse into a sweet, translucent paste—a foundational, non-negotiable Ethiopian technique.
- 02
Bloom the aromatics.
Add two tablespoons of the spiced butter to the onions, followed by the minced garlic and grated ginger, stirring until intensely fragrant.
- 03
Brown the beef.
Toss in the short ribs along with the cardamom, dry ginger, black pepper, and salt. Sear the meat until deeply browned on all sides, letting the Maillard reaction dictate the final savory depth of the stew.
- 04
Force the braise.
Pour in the water to scrape up any browned fond from the bottom, lock the lid, and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes to ensure the meat is completely yielding.
- 05
Wilt the greens.
Switch back to the sauté function to bring the reduced, gelatinous broth to a simmer. Fold in the collard greens a handful at a time, cover, and let them steam for five to seven minutes until tender but still holding their vibrant color and a slight bite.
- 06
Finish and serve.
Take the pot off the heat, stir in the final tablespoon of spiced butter for a glossy finish, and fold in the sliced jalapeños before serving immediately.
Notes
Embrace the bone.
While boneless chuck roast is easier to eat, bone-in short ribs are critical here. The marrow and gelatin extracted under pressure naturally thicken the sauce without any flour, providing that unmistakable, lip-smacking richness.
Split your greens.
Traditional Ethiopian mustard greens have a sharper bite than American collards. If you want to replicate that complexity, use a 50/50 mix of standard collard greens and curly kale.