Zigni (Eritrean Spicy Beef Stew)
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The Tale of Zigni (Eritrean Spicy Beef Stew)
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Zigni, a fiery beef stew built on berbere and slow-cooked onions, shares its DNA with Ethiopia's wat stews—unsurprising, since Eritrea and Ethiopia's highland cuisines developed together for centuries before Eritrean independence in 1993. It's a centerpiece of Eritrean cooking, traditionally scooped up with injera.
Ingredients
Scale:· 6 servings
- 2 lb beef stew meat, cubed
- 3 onions, finely chopped
- 1/4 cup berbere spice blend
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp tomato paste
- 1/4 cup oil
- 2 cups beef stock
- Salt to taste
Instructions
- 1Cook the onions in a dry pot over medium heat until softened and dry, about 12 minutes.
- 2Add oil and continue cooking the onions until golden.
- 3Stir in berbere, garlic, and ginger and cook 3-4 minutes until fragrant.
- 4Add tomato paste and cook 2 minutes, then pour in the beef stock.
- 5Add the beef, bring to a simmer, cover, and cook 50-60 minutes until tender.
- 6Uncover and simmer 10 more minutes to thicken.
- 7Season with salt and serve with injera.
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