Zigni and Injera
A traditional Eritrean dish is Zigni with Injera. Zigni is a spiced meat (beef or lamb) stew which is usually served with Injera (a type of pancake).
Recipe of Zigni
Ingredients for Zigni
2 lb beef cubes
1 14 oz can of diced tomatoes in juice, not drained
3 scallions, minced
4 garlic cloves, crushed
4 tablespoons berbere (recipe below)
1 bunch cilantro
5 tablespoons oil
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.
Recipe of Berbere
1 small onion, chopped
2 garlic cloves, crushed
1 cup water
1 tablespoon salt
1 tablespoon paprika
1 1/2 tablespoon chili powder
1 tablespoon allspice
1 teaspoon ground ginger
8 cardamom seeds
1/2 teaspoon of white pepper
2 whole cloves
1/2 teaspoon ground fenugreek
1/2 teaspoon ground coriander
1/4 teaspoon grated nutmeg
1 pinch ground cinnamon
1 pinch 4 épices
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.
Recipe of Injera
1/2 lb teff flour
1/2 package active yeast
1 pinch baking soda
2 cups warm water
1/2 teaspoon of salt
Mix all ingredients except salt in a blender for 1 minute.
Add salt and blend again for 15 seconds.
Put the mixture into a large container.
Cover with plastic wrap and let stand for 48 hours in refrigerator.
Heat a nonstick skillet or griddle at maximum temperature. Lightly oil.
Pour a small ladle of batter for each injera and cook on one side for 1 minute 30
seconds to 2 minutes.