055 Eritrea – Zigni and Injera

055 Eritrea - Zigni and Injera2

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.

Original recipe found here:


Author: martymadeitproductions

A Home Chef's Journey

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