Zigni Beef Stew From Eritrea Food

ZIGNI

Steps:

• 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.
• 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.

ZIGNI (BEEF STEW FROM ERITREA)

Steps:

• Add vegetable oil to a pot and allow it to heat. Then, add the stew beef, cumin, turmeric, and ¼ cup tomato paste.
• Add the finely diced onions and the 14 oz can of tomatoes. Stir. Cover and cook on medium heat for 2 hours.
• After 2 hours add berbere spice, garlic, and butter. Cover and cook for another 5 minutes.

ZIGNI

Steps:

• For the berbere, grind spices if necessary. Combine the spices and roast in a dry skillet on low heat, stirring constantly, for about 5-10 minutes, or until warm and just slightly roasted and fragrant - not browned. The proportions between hot and mild paprika powder should be adjusted to taste. I prefer 50/50, which gives a fairly hot result. The paprika powder should be of highest quality.
• While still hot, pour the berbere pepper into a jar and seal. Will keep for months in a cool and dark place.
• For the stew, brown the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt.
• Deglaze with the wine (if using). Add the canned tomatoes with their liquid, the stock cubes and the tomato paste and let simmer very slowly until the meat is tender and the stew has thickened (½ hour to 2 hours or more, depending on the meat).
• Add salt, pepper and lemon to taste. Garnish with coriander and serve hot on Injera (Ethiopian flat bread). Also good with rice or potatotoes.

ERITREAN / ETHIOPIAN BEEF STEW -- TSEBHI SGA OR KEY WET

Steps:

• Chop onions into small fine pieces.
• Heat a shallow deep pan, about 3 to 4 inches deep.
• Add half of the spiced butter.
• Once butter is melted add the chopped onions and cook it until the onion is caramelized.
• Be sure not to burn the onions, keep stirring!
• Add the chili paste to the cooked onions.
• Mix it well by adding a drop of water at a time as needed.
• Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
• Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
• Cut beef into small bite sizes, about ½ inch cubes.
• Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
• Add the remainder of the spiced butter and mix well.
• Let cook of about 5 more minutes.
• Depending on your personal desire, you may add more water to bring it to the consistency you like.