berbere stew

Zigni is a delicious spicy &amp; aromatic stew made with berbere seasoning. This recipe shows how to  prepare it using poultry, beef, lamb or goat meat.

Zigni (Eritrean Spicy Stew)

black cardamoms (medium)

cumin seeds

fenugreek seeds

cloves

black peppercorns

oregano

thyme

rosemary

red chilli powder

paprika powder

coriander powder

cinnamon powder

nutmeg (powder)

kilos goat meat, lamb, stewing beef, chicken or capon

red onions (3 cups, diced small)

garlic (chopped small)

ginger (peeled and chopped small)

niter kibbeh (⅓ cup (or T'esmi) spiced clarified butter see notes below)

canned tomatoes (14 oz, blended till smooth)

white wine vinegar

salt (adjust

eggs ((optional), left whole or sliced)

In a dry skillet on a low flame, lightly toast 4 black cardamoms, 2 teaspoons cumin seeds, 2 teaspoons fenugreek seeds, 3 cloves and 10 black peppercorns for 1-2 minutes till aromatic then remove from the heat.

Grind the warmed spices together with 1 tablespoon oregano, ½ teaspoon thyme and ½ teaspoon rosemary.

Transfer to a small bowl and mix in the powdered spices: 2 teaspoons red chilli powder, 1 tablespoon hot paprika powder, 2 teaspoons coriander powder, ¼ teaspoon cinnamon powder and a pinch nutmeg, cover and set aside.

Berbere Spice mix

In a large saucepan on medium-low heat, melt half the 6 tablespoons niter kibbeh (3 tablespoons, or the same amount of ghee), add 450 grams red onions and cover with a lid. Cook till caramelised for 1-2 hours, stirring and scraping the bottom of the pan with a wooden spoon to prevent sticking.

Stir in 1½ tablespoons garlic and 1½ tablespoons ginger and cook for 10 minutes.

Add remaining 3 tablespoons of niter kibbeh (or ghee) then stir in the berbere spices, 1 teaspoon salt and cook for another 10 minutes.

Pour in 400 grams canned tomatoes and 1 tablespoon white wine vinegar and cook for a further 10 minutes.

Add 1 kilos goat meat, lamb, stewing beef, chicken or capon and stir well, then cover and simmer on a low heat for 30 minutes (poultry), 60-75 (goat meat), 40 minutes (beef) or 60 minutes (lamb)*  till tender.

Garnish with 4 hard boiled eggs in the last 5 minutes of cooking. Serve the zigni warm with injera bread.

Zigni

This recipe is becoming a tradition. This is sooooo amazingly delicious and, though it takes time, it's relatively easy. We spend a weekend on the coast every winter and there's absolutely nothing better than coming back from a brisk walk on a chilly beach to the scent of warm zigni, ready to be shared among loved ones - One of my favorite experiences in the whole world!  I serve it with a side of greens, (also using homemade berbere from this recipe, alongside injera from our local African grocery.)  This is my third or fourth time using this recipe.  It's a keeper!

I'm half Indian and Italian.  Born and brought up in Eritrea Asmara till 1975. Experienced Civil War. Sudied in colleggio Sant Anna. Love the Eritrean and Ethiopian dishes. Zigni, Ingera, Fit fit etc. Thank you for the delicious recipe.  Will sirely try it.

Wir waren alle begeistert!  Es hat uns wirklich sehr gut geschmeckt. Das wird es bei uns jetzt sicher öfter geben. Ideal auch für den Slow Cooker Hab mir auch das Niter Kibbeh selbst gemacht. Was soll ich sagen: GENIAL!

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Zigni (Eritrean Spicy Stew)

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Zigni (Eritrean Spicy Stew)

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