Tere siga
(Coort)
Tere siga is a traditional African dish originating from Ethiopia. The name of the dish is translated as raw meat, and that's exactly what it consists of – raw meat that's typically cut off a cow carcass and served with mitmita (powdered hot spice blend), awaze (hot dipping sauce), and senafich (mustard sauce).
Tere siga is one of the few Ethiopian dishes that are eaten with utensils, and the ritual of cutting the meat is a huge part of the meal. This ritual is known as q'wirt, meaning to cut. The dish is traditionally served at butcher houses, and it's accompanied by injera flatbread on the side.
Serve with
Injera
Injera (or tayta) is a spongy Ethiopian and Eritrean flatbread and an integral part of life for the locals. The bread is made from teff, the tiniest grain in the world,... Read more
Awaze
Awaze is a traditional sauce or spice paste that's served with most main dishes in the country. It's usually made with ingredients such as berbere spice blend, t'ej... Read more
Senafich
Senafich is a traditional mustard sauce ... Read more
Mitmita
Mitmita is an Ethiopian spice blend sold in the form of powder, consisting of ingredients such as cloves, cardamom, salt, cumin, ginger, cinnamon, and bird's ... Read more
WHERE TO EAT The best Tere siga in the world (according to food experts)
