Zigni (Tigrinya: ዝግኒ), kaih tsebhi (Tigrinya: ቀይሕ ጸብሒ) or kai wat (Amharic: ቀይ ወጥ)[1][2] is a popular Eritrean and Ethiopian stew (tsebhi or wat) made from meat, tomatoes, red onions and Berbere spices.[1] The meat can be beef, lamb, goat, or chicken and usually placed on a plate of injera, a type of unleavened bread made from teff flour.[3][4][5][6] It can be eaten for lunch or dinner.[1] The dish requires a relatively long amount of time but not a lot of active effort to make.[1] The traditional recipe can take as long as five to six hours to prepare.[6] As such, it is sometimes reserved for special occasions.[6] The Berbere spices can make the zigni spicy and give it a red color.[1][5]
 Zigni with injera | |
| Type | Entrée |
|---|---|
| Place of origin |  Eritrea  Ethiopia |
| Region or state | East Africa |
| Main ingredients | meat, tomatoes, red onions and Berbere spices |
It is considered to be the national dish of Eritrea.[1][2]
Background
A traditional component of Eritrean cuisine is tsebhi, which are meat stews served with injera.[5] This is similar to Ethiopian cuisine, as the history is shared by both groups of people.[5] However, Ethiopians use Amharic names whereas Eritreans use Tigrinya names.[7] There are also similarities with Somali cuisine.[5] Eritreans also tend to use less seasoned butter than the Ethiopian counterparts, making the dishes a bit lighter.[7] The Italians colonized Eritrea which influenced the dish.[8] For example, the use of tomatoes demonstrates the Italian influence.[7] Cumin and curry powders reflects the Middle Eastern influence.[7]
Preparation
The meat is first cooked and then tomatoes and red onions are added.[1] After being slow cooked for hours, the spices are added.[1] The dish also traditionally uses a clarified butter called t’esmi that resembles ghee but is seasoned with herbs and spices.[1]
Storage
In an airtight container, zigni can be stored for three days in the refrigerator or one month in the freezer.[6]
References
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