Foods AdventuresRecipes from around the world

Africa

Eritrean Zigni with Injera

By ·

Jump to recipe ↓
Eritrean beef zigni with injera, lentils, and cooked greens.
Jump to Recipe Print Recipe

Zigni is an Eritrean red stew whose depth comes from slowly reduced onions, berbere spice, and a patient beef braise.

This version builds the onion base first, then finishes the tender beef with spiced clarified butter.

Cook the onions slowly; their reduction provides the body of the finished sauce.

Serving Suggestions

Serve with injera and small portions of lentils or greens for a shared meal.

The smooth onion and berbere base for Eritrean zigni in an earthenware pot.

Recipe Notes

Make the stew a day ahead for deeper flavor, then reheat gently and serve with fresh injera.

Eritrean beef zigni with injera, lentils, and cooked greens.

Eritrean Zigni with Injera

No ratings yet
Eritrean beef zigni slowly simmered with onion, berbere, tomato, garlic, ginger, and spiced clarified butter.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Eritrean
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Zigni
  • 2 1/2 lb beef chuck cut into irregular 1 1/2-inch pieces
  • 2 tsp fine salt divided
  • 2 tbsp neutral oil
  • 3 large red onions finely chopped
  • 1/3 cup berbere spice blend use less for milder heat
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp tomato paste
  • 14 oz crushed tomatoes
  • 2 cups beef stock
  • 1/4 cup niter kibbeh or unsalted butter
For Serving
  • 6 whole injera flatbreads
  • 3 cups cooked lentils or greens optional side dishes

Equipment

  • Large heavy pot
  • Wooden spoon
  • Chef’s knife
  • Serving platter

Method
 

Build the Onion Base:
  1. Season beef with 1 teaspoon salt. Heat oil in a heavy pot and brown the beef in batches, then set aside.
  2. Add onions to the empty pot and cook over medium-low heat for 25 to 30 minutes, stirring often, until very soft and reduced. Add splashes of water if they begin to catch.
  3. Stir in berbere, garlic, ginger, and tomato paste for 2 minutes. Add crushed tomatoes and cook for 8 minutes until cohesive.
Braise the Beef:
  1. Return the beef with stock and remaining salt. Bring to a gentle simmer, cover partially, and cook for 60 to 75 minutes until tender.
  2. Stir in niter kibbeh and simmer uncovered for 10 minutes, until the sauce is thick enough to cling to the meat. Adjust salt.
Serve:
  1. Spread injera on a shared platter or serve it folded alongside. Spoon over the zigni and add lentils or greens if desired.

Nutrition

Calories: 610kcalCarbohydrates: 34gProtein: 42gFat: 34gSaturated Fat: 14gCholesterol: 135mgSodium: 960mgFiber: 7gSugar: 12g

Notes

  • Berbere blends vary in heat and salt; start with less if yours is especially hot.
  • Zigni improves overnight and keeps refrigerated for up to four days.

Keep exploring

All recipes →