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Meat, Africa and overseas

Beef zigni with injera

Beef zigni with injera is an Eritrean stew for 4 people, ready in 1 hour 35 minutes, medium difficulty, around €4 per person. The beef simmers slowly in a berbere spiced tomato sauce until it becomes tender. The key is to let the sauce cook on low heat until the oil rises back to the surface, a sign the sauce has thickened properly.

Tonight, an Eritrean stew simmered with berbere, the zigni, tender beef in a spicy tomato sauce, served with injera.

Beef zigni with injera
Total time
1 h 35
Difficulty
Medium
Cost per person
€4.00
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Zigni is the kind of Eritrean dish served in one big bowl at the center of the table, where everyone scoops it up with a piece of injera. The tomato sauce, spiced with berbere, simmers until it turns thick and deeply flavorful. The beef, cooked low and slow, ends up falling apart under your fork, coated in a sauce that has just the right amount of heat.

This is a Sunday dish or a slow weeknight meal, the kind you start early so the pot can do its work. It takes few steps but plenty of patience, and it's meant to be shared, hands in the injera. If the berbere is too spicy for kids, set aside a milder portion before adding the full amount.

The ingredients

4 people

Butcher

  • Braising beef 700 g

Fruits and vegetables

  • Onions 3
  • Garlic 4 cloves
  • Fresh ginger 20 g

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Berbere (or paprika and chili)often in the pantry 3 tbsp
  • Peanut oiloften in the pantry 4 tbsp
  • Injera 8
  • Saltoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Blend the onions and cook them dry in a Dutch oven, stirring regularly. 15 min

    Stir often, they shouldn't burn.

  2. Add the oil, garlic, ginger, tomato paste, and berbere, and cook for a few more minutes. 8 min

    The spices heat up in the oil, releasing their aroma.

  3. Pour in the tomatoes, add the cubed beef, salt, and a glass of water. 5 min

    A small glass of broth adds more depth.

  4. Cover and let simmer for a long time over low heat. 1 h

    The meat should fall apart without resistance.

  5. Warm the injera and serve the zigni on top or alongside. 5 min

    No injera on hand, thick wheat crepes or plain wraps work just as well.

Our tips to get it right

  • Blend the onions well before dry cooking them, that's what gives the sauce its smooth, almost velvety texture.
  • Don't skip the dry cooking step for the onions, it concentrates their flavor and keeps the sauce from turning watery.
  • If the sauce reduces too fast, add a little hot water rather than cold, so you don't interrupt the beef's cooking.

The variations

  • Swap the braising beef for lamb chunks, which is actually more traditional in some versions of zigni.
  • For a vegetarian version, replace the meat with red lentils and cut the simmering time down to 25 minutes.
  • To save time, use beef already cut into small cubes and simmer covered for just 35 minutes.

What to serve it with

  • Extra injera for scooping
  • Spiced black tea
  • Tomato and red onion salad

Storage

Zigni keeps for 3 days in the fridge in an airtight container, and it often tastes even better the next day. It freezes well for up to 2 months. Reheat gently in a pot, adding a splash of water if the sauce has thickened too much.

Questions about this dish

What is berbere?

Berbere is an Ethiopian and Eritrean spice blend made with chili, paprika, garlic, and warm spices. If you can't find it, mix paprika and chili powder in the proportions given in the recipe.

Can you make zigni ahead of time?

Yes, it's actually recommended since the flavors deepen over time. Make it the day before and reheat it gently before serving.

Can I substitute injera if I can't find it?

Yes, thick wheat crepes or plain wraps work well for scooping up the sauce. The taste will differ slightly but the idea stays the same.

Does zigni freeze well?

Yes, this tomato beef sauce freezes very well for up to 2 months. Freeze it without the injera, which is best made fresh right before serving.

How long does it take to make a beef zigni with injera?

Count 1 h 35 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a beef zigni with injera?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef zigni with injera cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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