Beef Stew (Eritrean Zigni)

eritrean-zigni Zigni is considered to be the national dish of Eritrea although it also popular in Ethiopia where it is called kai wat. Zigni is basically a beef stew that is often served with pasta. The Italians were the ones that colonized Eritrea and this dish is a clear influence. Zigni does however have the signature seasoning of onion and berbere so well-known in the region. A beautiful fusion of flavour.

1 cup Canola oil
2½ lbs beef, cubed
2 onions, finely diced
4 sweet peppers, very finely diced (red or yellow bells)
4 tomatoes, very finely diced
2 Tbsp. cloves garlic, minced
2 Tbsp. vegetable seasoning salt, such as; vegeta
1 Tbsp. turmeric
3 Tbsp. Ehiopian Spice Mix (Berbere)
1 Tbsp. cumin
1 (8 oz) can tomato paste
½ cup Ethiopian Clarified Butter with Spices (Niter Kibbeh) or ghee

In a large pot heat up the oil and add in the beef, cook a few minutes until browned and add in the onions. Cook together just a couple of minutes and add in all the other ingredients except for the berbere, ghee or nitter kibbeh, and minced garlic. Stir everything together and cook covered on medium heat for two hours.

Add in the berbere seasoning, ghee or nitter kibbeh and minced garlic, stir, cover and cook for another 5 minutes.

Serve warm over pasta or injera.

Makes 8 servings.