Eritrea
Zigni
A slow-simmered Eritrean beef stew with onions, tomato and the deep chile warmth of berbere.
About this dish
Zigni is one of Eritrea’s best-known stews, commonly served with injera. Recipes vary in heat, meat cut and the balance of onion, tomato and berbere. This adaptation favors a long, gentle simmer that develops body without requiring specialty equipment.
Ingredients & method
Ingredients
- 2 lb beef chuck, cut into 1-inch cubes
- 2 tbsp neutral oil
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 2–3 tbsp berbere, to taste
- 2 tbsp tomato paste
- 1 can (14 oz) crushed tomatoes
- 2 cups beef stock or water
- 1 tsp kosher salt, plus more to taste
- Injera, for serving
Method
- 1. Brown the beef in batches in a heavy pot with the oil; transfer to a plate.
- 2. Lower heat and cook onions until deeply softened, 12–15 minutes. Stir in garlic and berbere for 1 minute.
- 3. Add tomato paste and crushed tomatoes, scraping the pot. Return beef and add stock.
- 4. Bring to a low simmer, cover partially and cook 1 1/2–2 hours, until the beef is tender and the sauce has thickened.
- 5. Adjust salt and berbere, then serve with injera.
Build the dish from its components
Read further
Fringe Table recipes are practical home-kitchen adaptations. Family, regional and ceremonial versions may differ.