Zigni is considered to be the national dish of Eritrea although it also popular in Ethiopia where it is called kai wat. It is basically a beef stew that is often served with pasta. The Italians were the ones that colonized Eritrea and this dish is a clear influence. It does however have the signature seasoning of onion and berbere so well known in the region. I served it over injera as part of our International Cuisine meal and saved the leftovers to enjoy over pasta. Excellent.
Zigni (Beef Stew)
Prep time
Cook time
Total time
Author: International Cuisine
Recipe type: Main Dish
Cuisine: Eritrea and Ethiopia
Serves: 4
Ingredients
- 1 cup canola oil
- 2.5 lbs. beef cubed
- 2 onions, diced finely
- 4 sweet peppers, very finely diced (red or yellow bells)
- 4 tomatoes, very finely diced
- 2 Tablespoons garlic cloves, minced
- 2 Tablespoons vegetable seasoning salt (like vegeta)
- 1 Tablespoon turmeric
- 3 Tablespoons Berbere seasoning
- 1 Tablespoon cumin
- 1 small can tomato paste
- ½ cup ghee or nitter kibbeh
Instructions
- In a large pot heat up the oil and add in the beef, cook a few minutes until browned and add in the onions. Cook together just a couple of minutes and add in all the other ingredients except for the berbere, ghee or nitter kibbeh, and minced garlic. Stir everything together and cook covered on medium heat for two hours.
- Add in the berbere seasoning, ghee or nitter kibbeh and minced garlic, stir, cover and cook for another 5 minutes.
- Serve warm over pasta or injera.
- Enjoy!
