Tere siga ('raw meat') is the Oromo pastoralist tradition of eating freshly slaughtered lamb raw. It is served at weddings, holidays (especially Easter), and special gatherings. The meat must be consumed within 1-2 hours of slaughter — before rigor mortis sets in. The dipping sauces (awaze or mitmita) provide both flavor and antimicrobial protection.
Warm, raw lamb strips dipped in fiery red awaze sauce. The lamb is incredibly tender (no rigor yet) and has a clean, slightly sweet, mineral flavor. The awaze adds heat, complexity, and acidity. This is food in its most primal form.
Fresh lamb (within 1-2 hours of slaughter) has not entered rigor mortis — the muscle fibers are relaxed, making the meat exceptionally tender. The awaze (berbere + wine or water) provides capsaicin (antimicrobial) and alcohol (additional antimicrobial). The dish's safety depends entirely on the animal's health and the cleanliness of the slaughter.
Variations
Some use mitmita (hotter than awaze); beef can be used instead of lamb; served with injera.
On the Palate
Where Tere Siga sits in the Ethiopian flavor cloud
Ingredients
Serves 2How it's made
6 steps · 15 min
- 15 min
Obtain freshly slaughtered lamb (within 1-2 hours).
Watch outThe lamb must be genuinely just-slaughtered and smell clean and sweet — any sour or off odour means it's unsafe to eat raw, stop here.
- 25 min
Cut into thin strips against the grain.
Watch outSlice thin across the grain — cutting against the fibres is what keeps each strip tender enough to eat raw.
- 33 min
Prepare awaze: mix berbere with red wine or water into a paste.
- 41 min
Arrange strips on a platter.
- 51 min
Diners take a strip, dip in awaze, and eat.
- 61 min
Serve with injera on the side.
