Zighini, zigni or kai wat, is a popular Eritrean and Ethiopian stew made with meat, tomatoes, red onions and a blend of berbere spices.
The meat can be beef, lamb, goat, or chicken, and it is usually served on a plate with injera, a type of unleavened bread made from teff flour, of which you can find the recipe on the blog. It can also be served with white rice, and it is often accompanied by legume puree, such as beans or lentils, and spinach.
Meat stews served with injera are called tsebhi.
In the traditional recipe, the meat is first cooked, and then tomatoes and red onions are added.
After slow cooking, the spices are added.
The dish traditionally uses a clarified butter called T’esmi (in Eritrea) or Niter Kibbeh (in Ethiopia), which resembles ghee but is flavored with herbs and spices.
The Italians colonized Eritrea (1882-1947), and this influenced the dish. For example, the use of tomatoes shows Italian influence, while cumin and curry from other recipes reflect Middle Eastern influence.
You can find another Ethiopian stew (wat) on the blog, made with chicken:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Slow cooking
- Cuisine: African
- Seasonality: All seasons
Ingredients
For the berbere spice mix:
4 medium black cardamoms ▪ 2 teaspoons cumin seeds ▪ 2 teaspoons fenugreek seeds ▪ 3 cloves ▪ 10 black peppercorns ▪ 1 tablespoon oregano ▪ ½ teaspoon thyme ▪ ½ teaspoon rosemary ▪ 2 teaspoons red chili powder ▪ 1 tablespoon hot paprika powder ▪ 2 teaspoons ground coriander ▪ ¼ teaspoon ground cinnamon ▪ a pinch of ground nutmeg.
- 1.8 lbs meat cut into cubes (beef, lamb, goat, or chicken)
- 3.2 oz red onions (chopped)
- 1 clove garlic (minced)
- 2 tablespoons ginger (minced)
- 6 tablespoons clarified butter (T'esmi/Niter Kibbeh or ghee)
- 14.1 oz tomatoes
- to taste salt
Steps
In a dry pan over low heat, toast the whole spices for 1-2 minutes until they become aromatic.
Grind together with the dried herbs.
Transfer to a bowl and mix.
In a large pot over medium-low heat, melt 3 tablespoons of niter kibbeh (or clarified butter), add the onions, and cover with a lid.
Cook until caramelized (1-2 hours), stirring and scraping the bottom of the pan with a wooden spoon to prevent sticking.
Add the garlic and ginger and cook for another 10 minutes.
Add the remaining 3 tablespoons of niter kibbeh (or ghee) and add the berbere spices and salt, then cook for another 10 minutes.
Pour in the blended tomatoes and cook for another 10 minutes.
Add the meat and stir, then cover and simmer for 30 minutes (poultry), 60-75 minutes (goat), 40 minutes (beef), or 60 minutes (lamb).
Serve over injera with legume puree and spinach, or alongside plain rice.
FAQ (Frequently Asked Questions)
Can I make T’esmi (or Niter Kibbeh) at home?
Yes, you can find the recipe HERE.
What is the difference between T’esmi (or Niter Kibbeh) and ghee?
Niter kibbeh or t’semi is mixed with spices such as cumin, coriander, turmeric, cardamom, cinnamon, or nutmeg. This gives it a particular spicy aroma.
How is injera made?
You can find the recipe on the blog: HERE.
