Nikedem Belu! (Eritrean Cuisine Tutorials): Zigni Dorho/Siga

berbere spice

🥗Healthier: homemade spice mix

💰Cheaper: cayenne pepper + paprika

Homemade mix can reduce sodium and customize heat.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and chicken thighs are more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola is budget-friendly.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu provides a plant-based protein alternative.

Peel and chop 20 red onions into large pieces, separating 10 for chicken and 10 for meat stew.

Peel and finely chop 20 cloves of garlic, using oil to stabilize while chopping.

Peel and finely chop 2 pieces of ginger, about 2 centimeters in size.

Chop the onions in a grinder until small bits, not as fine as garlic and ginger, and store in two bags for each pot.

Cut 2 pounds of meat without bone into small cubes and cut excess meat from 5 pounds of meat with bone, leaving some meat on the bone.

Scrub the chicken well with lemon and vinegar to ensure cleanliness.

Cut the chicken into 12 pieces and set up two pots on low heat, adding onions and 1 tablespoon of salt to each pot.

Stir the pots for one hour, then add 1/3 cup of canola oil to each pot and stir for another hour.

Add 2 large spoonfuls of de l'eau and 2 tablespoons of powder budda budda to each pot, stirring for another hour.

Add the meat with bones to one pot and the chicken to the other pot, along with the ginger and garlic.

Add 3 large spoonfuls of boiled crushed tomatoes to each pot and stir for another hour.

Add small cubes of beef or lamb to the pot with bones and stir for one more hour.

Optionally, add hard-boiled eggs to the chicken pot.

Cooking Techniques

Equipment Needed

Spice Level: