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EthiopianAuthentic Cuisine

Zigni

Serves 4 to 6 Entree meat

Zigni

Zigni finds its roots in the everyday kitchens along the Eritrean border, where the dish's inviting aroma is a familiar call to gather around the table. This version is a tribute to the familial warmth of home cooking, offering a straightforward yet generous blend of spices and tender beef that speaks of its origins.

Expect each bite of Zigni to deliver a robust harmony of flavors, where the heat of berbere meets the aromatic undertones of niter kibbeh and ginger. The beef, simmered to tenderness, absorbs these spices deeply, creating a rich and satisfying experience. Traditionally served with injera, this dish provides a flavorful and comforting embrace, perfect for any meal.

Ingredients

  • 800 g (1 3/4 lb)beef chuck — cut into 3 cm cubes
  • 3 tbspberbere
  • 2red onions — very finely chopped
  • 4 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 3 tbspniter kibbeh
  • 2 tbsptomato paste
  • 2green chilies — slit
  • 1 1/2 cupswater or beef broth
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Peel and finely chop 2 red onions. Mince 4 cloves of garlic and 1 tablespoon of fresh ginger. Slice 2 green chilies thinly, removing seeds if you prefer less heat. Cut 800 g (1 3/4 lb) of beef chuck into bite-sized pieces, ensuring uniformity for even cooking.
  2. In a large, dry pot, add the chopped onions and cook over medium heat. Stir frequently until the onions become soft and translucent, about 5-7 minutes. This dry cooking method helps to concentrate the onion's sweetness. Once softened, add 3 tablespoons of niter kibbeh, allowing it to melt and coat the onions, turning them a golden hue.
  3. Add the minced garlic and ginger to the pot, stirring continuously for about 1 minute until their aroma is released. Sprinkle in 3 tablespoons of berbere, stirring to combine. Allow the spices to bloom, which means they should release their fragrance and deepen in color, indicating they are well-cooked.
  4. Increase the heat slightly and add the beef pieces to the pot. Stir to coat the beef in the onion-spice mixture, allowing the meat to brown on all sides. This should take about 5-8 minutes, and the beef should begin to develop a rich, brown crust.
  5. Once the beef is browned, add 2 tablespoons of tomato paste, stirring well to incorporate it into the mixture. Pour in 1 1/2 cups of water or beef broth, scraping the bottom of the pot to release any flavorful bits. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot.
  6. Let the Zigni simmer gently for about 45-60 minutes, stirring occasionally. The beef should become tender, and the sauce should thicken and reduce, clinging to the meat. The dish is ready when the beef is fork-tender and the sauce has a rich, deep red color.
  7. Taste the Zigni and adjust the seasoning with 1 teaspoon of fine salt, or to your preference. Serve the Zigni hot, accompanied by fresh injera, allowing diners to scoop up the rich, spicy stew with the soft, tangy bread.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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