Zigni

Name: Zigni
Total time: 1 h 55 min
Yield: 6
Cuisine: Ethiopian
Ingredients: 600 g Beef, beef shin or chuck, diced; 1 large Onion, diced/very finely chopped; 1 whole Red pepper, sliced (optional); 2 cloves Garlic, sliced/minced; 1 knob Fresh ginger, grated; 2 tbsp Berbere; 2 tbsp Tomato paste; 3 whole Plum tomatoes, chopped; 500 ml Beef stock (optional); 4 tbsp Olive/vegetable oil

Also known as Tsebhi Sga; Zgni · Eritrean

Deep red Eritrean beef stew built on long-cooked onion, berbere and tomato.

1 hr 55 min Medium Serves 6zignitsebhi sgaEritrean beef stew

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.

Watch how to make Zigni

Method

1
Slowly cook onion until softened and concentrated; add pepper, ginger, garlic and berbere.
2
Stir in tomato paste, then chopped tomatoes.
3
Return/add beef and stock or modest water; cover and simmer gently.
4
Uncover and reduce until sauce is thick; adjust seasoning.

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