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    Home » Africa

    Zigni (Beef Stew from Eritrea)

    Published on Feb 17, 2021 Modified: Feb 16, 2021 by Alexandria Drzazgowski.

    Jump to Recipe

    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.

    Zigni in a pot with a wooden spoot

    Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

    Jump to:
    • Recipe Origins
    • Why Make this Recipe
    • What Ingredients are in this Recipe? 
    • How to Make this Recipe
    • Expert Tips
    • Recipe FAQs
    • Zigni (Beef Stew from Eritrea)

    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

    A spoonful of zigni
    1. “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. 
    2. 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? 

    Ingredient shot
    1. Beef: 2 lb of stew beef
    2. Vegetables: Tomato paste, red onion, can of finely diced tomatoes (can also sub fresh Roma tomatoes) 
    3. Oils: Vegetable oil, unsalted butter
    4. Spices: Cumin, turmeric, berbere spice blend, garlic

    How to Make this Recipe

    Step 1: Cook the Beef

    beef with seasonings in a pot

    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

    Tomatoes and red onions in a pot
    Ingredients of Zigni in a pot

    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

    Beef stew with a stick of butter in it

    After 2 hours, add the berbere spice blend, garlic, and butter. Cover and cook for another 5 minutes. Serve and enjoy! 

    Expert Tips

    Two bowls of Zigni with a side of bread
    • 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? 

    Berbere spice blend in a pile

    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
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    A pot filled with Zigni beef stew and a wooden spoon.

    Zigni (Beef Stew from Eritrea)

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course, stew
    Cuisine: Eritrean
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 servings
    Calories: 489kcal
    Author: Alexandria Drzazgowski

    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

    Recipe copyright The Foreign Fork. For educational and personal use only. 
    • 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.

    Nutrition

    Serving: 1serving | Calories: 489kcal | Carbohydrates: 7g | Protein: 35g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 338mg | Potassium: 717mg | Fiber: 2g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 6mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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