Seweryn Dominsky
Sizzling Zigni: A Spicy Eritrean Beef Stew
Zigni is a traditional Eritrean beef stew that’s slow-cooked to perfection with a kick of aromatic spices, including berbere – a staple spice blend in Eritrean and Ethiopian cuisine. This dish is celebrated for its robust flavors and thick, spicy sauce, and is typically served with injera, a type of sourdough flatbread.
Ingredients:
For the Berbere Spice Mix:
– 1/4 cup paprika
– 1 tablespoon cayenne pepper
– 2 teaspoons ground ginger
– 1 teaspoon ground cardamom
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon fenugreek seeds
– 1 teaspoon ground allspice
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground clove
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon salt
For the Stew:
– 2 lbs beef, cut into bite-sized cubes
– 2 tablespoons olive oil
– 2 large onions, finely chopped
– 4 garlic cloves, minced
– 1-inch piece ginger, minced
– 2 tablespoons berbere spice mix (more if you like it spicier)
– 1 can (14.5 oz) crushed tomatoes
– 1 cup beef broth
– Salt and black pepper to taste
– Fresh cilantro or parsley, for garnish
Directions:
1. Prepare the Berbere Spice Mix: Combine all the spices for the berbere mix in a bowl. Stir well to ensure everything is evenly mixed. Store in an airtight container.
2. Sear the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, searing them until they are browned on all sides. Remove the beef from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add the chopped onions and cook until they are soft and golden brown. This should take about 10 minutes. Add the minced garlic and ginger and cook for another 2 minutes.
4. Add the Spices and Tomatoes: Sprinkle the berbere spice mix into the pot, stirring well to coat the onion mixture. Cook for another minute to allow the spices to release their aroma. Then, add the crushed tomatoes and beef broth. Stir well to combine.
5. Simmer: Return the seared beef to the pot. Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and add more broth if needed. Season with salt and black pepper to taste.
6. Serve: Garnish with fresh cilantro or parsley. Serve hot with injera, rice, or bread to soak up the delicious sauce.
This spicy and fragrant beef stew is sure to bring warmth to your dining table and introduce your taste buds to the vibrant flavors of Eritrean cuisine. Enjoy your Sizzling Zigni!
