Zigni (Eritrean Spicy Beef Stew)
Local name: ዝግኒ
In short: Beef simmered slowly with a mountain of onions, berbere and spiced butter until thick and dark red, served on injera at holidays and celebrations. It takes about 2 h 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 30 min
- Total
- 2 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 590 kcal
Zigni is the stew Eritreans cook for holidays, weddings and any day that deserves meat. Beef is simmered in a base of slowly cooked onions, berbere and spiced butter until the sauce turns thick and dark red. Patience matters here: the onions go into the pot dry first, so they melt without any oil, and the stew is never rushed. It is served on a round of injera, often with a boiled egg, and eaten with the right hand.
Instructions
- Put the chopped onions in a wide, heavy pot over medium heat with no oil. Cook, stirring often, for 20 to 25 minutes until they release their liquid and reduce to a soft, pale mass.
- Add the butter or oil, garlic and ginger and cook for 5 minutes. Stir in the berbere and tomato paste and cook for 10 minutes more, stirring so the paste does not scorch, until the oil separates and the sauce is deep red.
- Add the beef and salt and turn the pieces to coat. Pour in the water, bring to a simmer, then cover and cook over low heat.
- Cook for 1 1/2 hours, stirring every 15 minutes and adding a splash of water if the sauce gets too thick, until the beef is very tender (well above 63°C / 145°F) and the sauce coats the meat.
- Taste and adjust the salt and heat. Add the peeled boiled eggs, if using, for the last 5 minutes.
- Serve hot on a large piece of injera, with extra injera for scooping.
Tips
- No berbere? Mix 2 tbsp paprika, 1 tsp cayenne, 1/2 tsp ground fenugreek, 1/2 tsp ground ginger, 1/4 tsp ground cardamom and 1/4 tsp black pepper. Heat varies between blends, so start with less and add more at the end.
- Lamb or goat shoulder works with the same method. Add 15 minutes to the cooking time if the pieces are large.
Questions and answers
Can I make zigni ahead of time?
Yes. The flavor deepens overnight. Refrigerate it for up to 4 days and reheat gently with a splash of water.
Can zigni be frozen?
Yes, for up to 3 months, without the boiled eggs. Thaw it overnight in the fridge before reheating.
How spicy is zigni?
It is usually quite hot because of the berbere. Use 2 tablespoons for medium heat and more for a traditional, fiery stew.
How long does it take to make Zigni (Eritrean Spicy Beef Stew)?
About 2 h 55 min in total: 25 min of preparation and 2 h 30 min of cooking.
How many calories are in Zigni (Eritrean Spicy Beef Stew)?
About 590 kcal per serving, with 38 g of protein, 42 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 42 g |
| Fat | 29 g |
| Fiber | 6 g |
| Sugar | 10 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
