61 Zigni, Eritrea national dish

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.

Add berbere spice mix and cook for another minute to release the flavors.

Incorporate diced beef, stirring to coat with the spice mixture; cook until browned on all sides.

Add chopped tomatoes and cook until they break down, about 5 minutes.

Pour in water to cover the meat, then bring to a boil.

Reduce heat to low, cover, and simmer for 1.5-2 hours until the beef is tender.

Add diced carrots and potatoes halfway through cooking, stirring occasionally.

Season with salt and black pepper to taste.

Once cooked, remove from heat and let rest for 10 minutes.

Serve hot with injera on the side, allowing diners to scoop up the stew.

Equipment Needed

Allergens