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Zigni

Zigni is a traditional stew of Eritrean cuisine that is prepared with beef stewed in tomato and berbere spice mixture.

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings: 6 people
Course: Main Course
Cuisine: African , Ethiopian

Ingredients

For the Zigni
  • 2 lb beef , cubed
  • 1 (14 oz) can diced tomatoes in juice , not drained
  • 3 scallions , minced
  • 4 cloves garlic , crushed
  • 4 tablespoons berbere (recipe below)
  • 1 bunch cilantro
  • 5 tablespoons oil
  • salt
For the Berbere
  • 1 small onion , chopped
  • 2 cloves garlic , crushed
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 1½ tablespoon chili powder
  • 1 tablespoon allspice
  • 1 teaspoon ground ginger
  • 8 cardamom seeds
  • ½ teaspoon white pepper
  • 2 whole cloves
  • ½ teaspoon ground fenugreek
  • ½ teaspoon ground coriander
  • ¼ teaspoon grated nutmeg
  • 1 pinch ground cinnamon
  • 1 pinch 4 épices

Instructions

Zigni
    Cup of Yum
  1. Heat oil over medium-high heat.
  2. When the oil is hot, sear the beef cubes until browned.
  3. Add the onions and garlic. Cook 2 minutes.
  4. Add the berbere. Mix well and cook for 2 minutes.
  5. Finish by adding the tomatoes and their juice.
  6. Season lightly, reduce heat and simmer over low heat for about 2 hours and 30 minutes.
  7. Thirty minutes before the end of cooking, add the cilantro.
  8. The meat should fall apart easily and the sauce should be smooth.
Berbere
  1. In a pan, roast on low heat for 2 minutes the cardamom, coriander, ginger, fenugreek, nutmeg, cloves, cinnamon and spices 4.
  2. Allow to cool, stirring the mixture occasionally.
  3. Add garlic, onion, half the salt and 2 tablespoons of water. Mix everything. Set aside.
  4. In the pan, put chili pepper, white pepper, paprika, allspice and remaining salt.
  5. Toast on low heat for 1 minute. Pour the remaining water gradually, stirring constantly.
  6. Add the spice mixture, stir thoroughly and cook over very low heat for 15 minutes.
  7. Put this mixture in a jar.
  8. Cool and cover the top with a layer of oil.
  9. Keep 10 days in the refrigerator.