Zigni

You've probably heard "Zigni" at least once in your life, even if you're not a true foodie. Why? Zigni is an Eritrean staple and traditional stew. Tsebhi and Injera, as you may know, are long-established dishes in this cuisine. Meat stews are referred to as tsebhi. The cooks will stew the beef for hours with tomatoes, berbere spices, and red onions. Tender fibrous meat with a spicy flavor could be tasted. Because it was colonized by the Italians, tomatoes mirror the cuisine of the ruler country. The berbere spice is the main component in this stew, giving it a fiery flavor and vibrant color. Chili powder and fenugreek must be used in this blend, in addition to salt, ginger, cloves, and other spices.

Ingredients

• For the Zigni: 2 lb beef , cubed, 1 (14 oz) can diced tomatoes in juice , not drained, 3 scallions , minced, 4 cloves garlic , crushed, 4 tablespoons berbere (recipe below), 1 bunch cilantro, 5 tablespoons oil, Salt
• For the Berbere: 1 small onion , chopped, 2 cloves garlic , crushed, 1 cup water, 1 tablespoon salt, 1 tablespoon paprika, 1½ tablespoon chili powder, 1 tablespoon allspice, 1 teaspoon ground ginger, 8 cardamom seeds, ½ teaspoon white pepper, 2 whole cloves, ½ teaspoon ground fenugreek, ½ teaspoon ground coriander, ¼ teaspoon grated nutmeg, 1 pinch ground cinnamon, 1 pinch 4 épices

Instructions

• Zigni
• Heat oil over medium-high heat.
• When the oil is hot, sear the beef cubes until browned.
• Add the onions and garlic. Cook 2 minutes.
• Add the berbere. Mix well and cook for 2 minutes.
• Finish by adding the tomatoes and their juice.
• Season lightly, reduce heat and simmer over low heat for about 2 hours and 30 minutes.
• Thirty minutes before the end of cooking, add the cilantro.
• The meat should fall apart easily and the sauce should be smooth.
• Berbere
• In a pan, roast on low heat for 2 minutes the cardamom, coriander, ginger, fenugreek, nutmeg, cloves, cinnamon and spices 4.
• Allow to cool, stirring the mixture occasionally.
• Add garlic, onion, half the salt and 2 tablespoons of water. Mix everything. Set aside.
• In the pan, put chili pepper, white pepper, paprika, allspice and remaining salt.
• Toast on low heat for 1 minute. Pour the remaining water gradually, stirring constantly.
• Add the spice mixture, stir thoroughly and cook over very low heat for 15 minutes.
• Put this mixture in a jar.
• Cool and cover the top with a layer of oil.
• Keep 10 days in the refrigerator.