Zigni is a beef stew dish that is very popular in Eritrean cuisine! It is made with tomatoes, red onions, and a special spice blend called Berbere.
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Recipe Origins
Zigni is a popular lunch and dinner recipe in Eritrea, a country on the horn of Africa. Though the recipe takes some time to cook, it actually doesn’t take a lot of active work!
This dish is pretty spicy, and is normally enjoyed with a side of Injera, a type of bread popular in Eritrea.
For another delicious African Stew Recipe, try this Cassava Leaf from Libya!
Why Make this Recipe
- “Travel” to Eritrea: If you’ve ever wanted to visit the horn of Africa, but haven’t gotten the chance to, this recipe will transport you right there! This is a great way to try the flavors of Eritrea without ever leaving the comfort of your kitchen.
- Tender Beef: My favorite part about this recipe was how tender the beef became while cooking! The stew beef that I used in this recipe got so tender after cooking for so long. It was a delicious addition to the stew.
What Ingredients are in this Recipe?
- Beef: 2 lb of stew beef
- Vegetables: Tomato paste, red onion, can of finely diced tomatoes (can also sub fresh Roma tomatoes)
- Oils: Vegetable oil, unsalted butter
- Spices: Cumin, turmeric, berbere spice blend, garlic
How to Make this Recipe
Step 1: Cook the Beef
Add the vegetable oil to the pot over medium heat and allow it to warm. Then, add the stew beef, cumin, turmeric, and ¼ cup tomato paste. Stir for a few minutes until the beef starts to brown on the outside.
Step 2: Add the Vegetables
Add the finely diced onions and the 14 oz can of tomatoes. Stir. Then cover and cook on medium heat for 2 hours, stirring occasionally.
Step 3: Finishing Touches
After 2 hours, add the berbere spice blend, garlic, and butter. Cover and cook for another 5 minutes. Serve and enjoy!
Expert Tips
- If you want to keep the recipe from being too spicy, you can always eliminate the berbere spice blend altogether. In this case, I would still add some sprinkles of cinnamon, paprika, nutmeg, and cumin. You can omit the cayenne altogether!
- To eat the Zigni in a traditional manner, you can also make Injera, a bread that the Eritreans use to scoop up the stew.
- If you’d like to try a non-traditional, but also delicious way to eat this stew, you can serve it with the same ingredients you would serve chili with! When I tried it this way, I added sour cream, green onions, shredded cheese, and tortilla chips to the top of my bowl. It was delicious, and also provided my spicy-resistant mouth some sanctuary from the spiciness.
- You can make the Berbere spice blend using these instructions, or you can purchase the blend from the spice section of your grocery store
- The recipe is fairly greasy for Western Taste. If you want a less greasy version of the Zigni, you can use less vegetable oil or even omit the butter altogether! This should help immensely if that is what you’d prefer.
Recipe FAQs
Is Zigni the National Dish of Eritrea?
Yes! Zigni is the national dish of Eritrea, and is often served with Injera.
Zigni is also popular in Ethiopia, but there it is called Kai Wat.
Where Can I Get Berbere Spice?
You can make berbere at home following these simple instructions! If you’d like to buy Berbere, you can do so at your local grocery store in the spice section.
If you are having trouble finding the spice blend in person, you can also purchase it from Amazon.
If you loved this recipe, you should try Tajine, a stewed chicken dish from Morocco. Check out these other Moroccan Recipes as well!
Did you enjoy this recipe for Zigni from Eritrea? If so, don’t forget to leave a comment and a rating below! You can also check out these other recipes I picked out just for you:
- Fata from Eritrea
- Easy Pasta Sauce
- Chickpea Stew from Algeria
- Escudella (Andorran Meat Stew)
- Tuna and Rice from Cape Verde
Zigni (Beef Stew from Eritrea)
Equipment
- Pot(s)
Ingredients
- ¾ cup vegetable oil
- 2 lb stew beef
- 1 ½ tbsp cumin
- 2 tsp turmeric
- 1 6 oz can tomato paste (about ½ cup)
- 1 small red onions, finely diced
- 14 oz can finely diced tomatoes, or 4 fresh tomatoes (finely diced)
- 2 tbsp Berbere
- 1 tbsp garlic
- ½ stick unsalted Butter
Instructions
- Add vegetable oil to a pot and allow it to heat. Then, add the stew beef, cumin, turmeric, and ¼ cup tomato paste.
- Add the finely diced onions and the 14 oz can of tomatoes. Stir. Cover and cook on medium heat for 2 hours.
- After 2 hours add berbere spice, garlic, and butter. Cover and cook for another 5 minutes.
Notes
- Beef: 2 lb of stew beef
- Vegetables: Tomato paste, red onion, can of finely diced tomatoes (can also sub fresh Roma tomatoes)
- Oils: Vegetable oil, unsalted butter
- Spices: Cumin, turmeric, berbere spice blend, garlic
- If you want to keep the recipe from being too spicy, you can always eliminate the berbere spice blend altogether. In this case, I would still add some sprinkles of cinnamon, paprika, nutmeg, and cumin. You can omit the cayenne altogether!
- To eat the Zigni in a traditional manner, you can also make Injera, a bread that the Eritreans use to scoop up the stew.
- If you’d like to try a non-traditional, but also delicious way to eat this stew, you can serve it with the same ingredients you would serve chili with! When I tried it this way, I added sour cream, green onions, shredded cheese, and tortilla chips to the top of my bowl. It was delicious, and also provided my spicy-resistant mouth some sanctuary from the spiciness.
- You can make the Berbere spice blend using these instructions, or you can purchase the blend from the spice section of your grocery store
- The recipe is fairly greasy for Western Taste. If you want a less greasy version of the Zigni, you can use less vegetable oil or even omit the butter altogether! This should help immensely if that is what you’d prefer.
Elena says
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