Zigni
Dive into the bold and aromatic flavors of Zigni, a traditional Eritrean and Ethiopian stew that’s guaranteed to elevate your dinner table. This rich and hearty dish features tender chunks of beef or lamb simmered in a luxuriously spiced tomato-based sauce, infused with the vibrant heat of berbere spice—a cornerstone of East African cuisine. Slow-cooked to perfection, the savory broth is flavored with a fragrant blend of onions, garlic, and ginger, creating layers of irresistible depth. Serve this comforting stew over injera, a classic sourdough flatbread, or alongside a bed of steamed rice for a truly authentic experience. Simple to prepare yet deeply satisfying, Zigni offers a taste of East African culinary tradition in every bite.
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Recipe Information
Ingredients
- 500 g Beef (or lamb, cubed)
- 2 large Onions, finely chopped
- 4 Garlic cloves, minced
- 1 tbsp Ginger, minced
- 2 tbsp Berbere spice mix
- 3 medium Tomatoes, diced
- 2 tbsp Tomato paste
- 3 tbsp Vegetable oil
- 250 ml Water or beef stock
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Cilantro, chopped (optional, for garnish)
Instructions
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the finely chopped onions and sauté for 8–10 minutes, stirring frequently, until they become soft and golden brown.
Stir in the minced garlic and ginger, cooking for 1–2 minutes until fragrant.
Add the berbere spice mix and stir well to coat the onions evenly, cooking for another minute to release the spices’ aroma.
Add the cubed beef (or lamb) to the pot, stirring to coat the meat with the spice mixture. Cook for 5–7 minutes, allowing the meat to brown on all sides.
Stir in the diced tomatoes and tomato paste, mixing well to combine. Let it cook for another 5 minutes until the tomatoes start to break down.
Add the water or beef stock, salt, and black pepper. Stir thoroughly, then bring the stew to a gentle boil.
Reduce the heat to low, cover the pot, and let the stew simmer for 40–50 minutes, stirring occasionally, until the meat is tender and the sauce has thickened.
Adjust seasoning with more salt or berbere spice, if needed. If desired, garnish with freshly chopped cilantro before serving.
Serve hot with injera or steamed rice.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 27.6 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3379 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
