Zigni (Eritrean Spicy Stew)
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
6 people
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Calories
126 kcal
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Course
Main Course
Zigni (Eritrean Spicy Stew)
Description
Zigni (Eritrean Spicy Stew) highlights tender goat meat (or lamb, beef, chicken) cooked slowly in a sauce built from richly caramelized red onions, a blend of berbere spices, garlic, ginger, and smooth tomato puree seasoned with white wine vinegar and salt. The berbere spice mix combines toasted whole spices such as black cardamom and cumin with powdered chili, paprika, and warming aromatics like cinnamon and nutmeg, contributing to a complex, fiery profile distinctive to Eritrean cuisine.
The onions are cooked low and slow for one to two hours until deeply browned and jam-like, forming the base with niter kibbeh (spiced clarified butter) for a rich mouthfeel. The stew is simmered gently so the meat absorbs spicy, savory notes from the sauce, resulting in a warming, hearty dish with layers of flavor and a touch of heat adjustable to taste.
Zigni is often served with hard-boiled eggs and traditional flatbreads or injera, making for a filling meal. It is best prepared at least a day ahead to allow flavors to develop fully and can be stored refrigerated for several days or frozen for longer keeping. Using a combination of bone-in and boneless meat gives depth to the sauce and varied textures in the dish.
The recipe advises using specialty clarified butter if possible and extending caramelization time for sweeter results. This authentic stew balances spicy, savory, and aromatic elements in a hearty meat dish.
Ingredients
Berbere spice mix
- 4 black cardamom medium
- 2 teaspoons cumin seeds
- 2 teaspoons fenugreek seeds
- 3 cloves
- 10 black peppercorns
- 1 tablespoon oregano
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 2 teaspoons red chili powder
- 1 tablespoon paprika hot variety
- 2 teaspoons coriander powder
- ¼ teaspoon cinnamon powder
- a pinch nutmeg powder
Zigni
- 1 kilos goat meat 2 lbs off the bone red meat, cut into small cubes or 3 full birds skin removed and cut into 8 pieces, or lamb, stewing beef, chicken or capon
- 450 grams red onions 3 cups, diced small
- 1½ tablespoons garlic chopped small
- 1½ tablespoons ginger peeled and chopped small
- 6 tablespoons niter kibbeh ⅓ cup (or T'esmi ) spiced clarified butter see notes below
- 400 grams tomato 14 oz, blended till smooth, canned
- 1 tablespoon white wine vinegar
- 1 teaspoon salt adjust to taste
- 4 egg optional), left whole or sliced, hard boiled
Instructions
Berbere Spice mix
- In a dry skillet on a low flame, lightly toast 4 black cardamoms, 2 teaspoons cumin seeds, 2 teaspoons fenugreek seeds, 3 cloves and 10 black peppercorns for 1-2 minutes till aromatic then remove from the heat.
- Grind the warmed spices together with 1 tablespoon oregano, ½ teaspoon thyme and ½ teaspoon rosemary.
- Transfer to a small bowl and mix in the powdered spices: 2 teaspoons red chilli powder, 1 tablespoon hot paprika powder, 2 teaspoons coriander powder, ¼ teaspoon cinnamon powder and a pinch nutmeg, cover and set aside.
Zigni
- In a large saucepan on medium-low heat, melt half the 6 tablespoons niter kibbeh (3 tablespoons, or the same amount of ghee), add 450 grams red onions and cover with a lid. Cook till caramelised for 1-2 hours, stirring and scraping the bottom of the pan with a wooden spoon to prevent sticking.
- Stir in 1½ tablespoons garlic and 1½ tablespoons ginger and cook for 10 minutes.
- Add remaining 3 tablespoons of niter kibbeh (or ghee) then stir in the berbere spices, 1 teaspoon salt and cook for another 10 minutes.
- Pour in 400 grams canned tomatoes and 1 tablespoon white wine vinegar and cook for a further 10 minutes.
- Add 1 kilos goat meat, lamb, stewing beef, chicken or capon and stir well, then cover and simmer on a low heat for 30 minutes (poultry), 60-75 (goat meat), 40 minutes (beef) or 60 minutes (lamb)* till tender.
- Garnish with 4 hard boiled eggs in the last 5 minutes of cooking. Serve the zigni warm with injera bread.
Notes
- Use niter kibbeh or spiced clarified butter for authentic richness; it keeps up to 6 months in a cool, dry place.
- Cook onions low and slow for 1-2 hours to develop a jam-like, caramelized base, improving depth of flavor.
- Adjust chili amounts in the berbere spice blend to control the stew's spiciness.
- Prepare a day in advance to enhance flavors; store refrigerated up to 3 days or frozen up to 1 month.
- Use a mixture of bone-in and boneless meat for richer sauce and textural variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 126kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 124mg | 41% |
| Sodium | 535mg | 22% |
| Potassium | 437mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 549IU | 11% |
| Vitamin C | 13mg | 14% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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