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Also known as Tsebhi Sga; Zgni · Eritrean
Deep red Eritrean beef stew built on long-cooked onion, berbere and tomato.
Published
Community recipe, measurements not yet verified. This method is compiled from traditional and family sources and hasn't been kitchen-tested by us yet. Treat the quantities as a starting point and adjust the berbere, oil, and salt to taste.
Slowly cook onion until softened and concentrated; add pepper, ginger, garlic and berbere.
Stir in tomato paste, then chopped tomatoes.
Return/add beef and stock or modest water; cover and simmer gently.
Uncover and reduce until sauce is thick; adjust seasoning.
Where to buy what it calls for, and where to eat it.
Need the berbere or spices? Find a Habesha market near you, or read the Ethiopian and Eritrean food guide.
Find a market