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Zigni (Eritrean Spiced Meat Stew)
Zigni (Eritrean Spiced Meat Stew) is a traditional Eritrean recipe for a classic spicy and aromatic stew of meat cooked in a onions and tomatoes with Berbere spice and herbed butter, served garnished with boiled egg halves. The full recipe is presented here and I hope you enjoy this classic Eritrean version of: Eritrean Spiced Meat Stew (Zigni).
prep time
10 minutes
cook time
150 minutes
Total Time:
160 minutes
Serves:
6
Rating: 
Tags : Spice RecipesBeef RecipesChicken RecipesLamb RecipesFowl RecipesEritrea Recipes
This is the Eritrean version of the spicy and aromatic stew known as
kai wat in Ethiopia.
Ingredients:
1kg meat (traditionally goat, but beef, lamb, chicken or guinea fowl also work) cut into small cubes
5 tbsp
Berbere spice
80g
Tegelese Tesmi (Herbed butter)
450g red onions, finely diced
1 1/2 tbsp garlic, finely chopped
1 1/2 tbsp ginger, peeled and finely chopped
400g tin chopped tomatoes
1 tbsp white wine vinegar
1 tsp fine sea salt (or to taste)
4 hard boiled eggs, halved or quartered lengthways, to garnish (optional)
Method:
In a large saucepan on medium-low heat, melt half the tsemi and when foaming add the red onions and cover with a lid. Cook over gentle heat until caramelised (at least 60 minutes), stirring and scraping the bottom of the pan with a wooden spoon to prevent sticking.
At this pint stir in the ginger and garlic and cook for 10 minutes.
Add the remaining tsemi then stir in the berbere spice along with the salt and cook for another 10 minutes.
Pour in the tinned tomatoes along with 1 tbsp white wine vinegar and cook for a further 10 minutes.
Add your choice of meat, stirring well to combine then cover and simmer over low heat for 30 minutes (poultry), 60-75 (goat meat), 40 minutes (beef) or 60 minutes (lamb), until the meat is tender.
Garnish with 4 hard boiled eggs during the final 5 minutes of cooking. Zigni is traditionally served warm with Injeera flatbread.
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