Zigni

About This Recipe

Zigni is one of Eritrea's most celebrated meat dishes, a vibrant red stew in which beef slowly simmers in berbere-infused niter kibbeh until meltingly tender. The layered complexity of berbere—incorporating fenugreek, sacred basil, black cardamom, and dried chilies—gives zigni its characteristic depth that sets it apart from simpler stews. Eritreans traditionally serve zigni at special occasions and family gatherings, presenting it atop large sheets of injera with a border of ayib (fresh cheese) and gomen (greens) to balance the heat. The dish carries the warmth of the Eritrean highland landscape in every bite.

Ingredients

Serves 5

• 800 gbeef chuck, cut into 3 cm cubes
• 3 largeonions, finely diced
• 4 tbspberbere spice paste
• 4 tbspniter kibbeh
• 5 clovesgarlic, minced
• 1 tbspfresh ginger, grated
• 1.5 cupswater or beef stock
• 1 tspsalt
• 0.5 tspblack pepper
• 1 tbsptomato paste

Instructions

1. 1

   Dry-fry onions

   Cook onions in a heavy-based pot over medium heat with no oil for 12–15 minutes, stirring often, until deeply golden and beginning to caramelize.

2. 2

   Add niter kibbeh and spices

   Stir in niter kibbeh and let it melt. Add berbere paste, garlic, ginger, and tomato paste. Stir continuously for 5 minutes over medium-low heat until the fat separates and the paste is deeply fragrant.

3. 3

   Brown the beef

   Add beef cubes and stir to coat each piece thoroughly in the spice base. Cook uncovered for 10 minutes, turning occasionally, until beef is seared on all sides.

4. 4

   Slow simmer

   Add water or stock, bring to a boil, then reduce heat to low. Cover and simmer for 55–60 minutes until beef is fork-tender and sauce is thick.

5. 5

   Season and serve

   Taste and adjust salt. Serve over injera or with rice, accompanied by ayib cheese and gomen greens.

Variations

• •

  Zigni Hasha: substitute lamb for beef.

• •

  Add a cup of canned tomatoes for a more saucy consistency.

• •

  Stir in a handful of green peas at the end for color.

Storage

Stores well in the fridge for 4–5 days or can be frozen for up to 3 months.

Frequently Asked Questions