Eritrean Injera & Zigni (Canjeero iyo Zigni) Injera d'Erytrée et Zigni

teff flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more accessible.

berbere spice

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Cayenne pepper offers heat, while paprika provides color and mild flavor.

beef

🥗Healthier: chicken

💰Cheaper: lentils

Chicken is leaner, and lentils are a budget-friendly protein alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Prepare the sourdough for the injera by mixing the flour and yeast.

Gradually add water and mix well, letting the yeast activate for 30 minutes.

Prepare the injera batter by pouring the flour mixture into a large bowl, adding the sourdough, and gradually adding water while mixing.

Let the batter ferment overnight.

In a large pot heated over medium heat, add the oil and beef.

Add the ground cumin and turmeric powder.

Stir in the tomato paste, chopped onions, bell peppers, and chopped tomatoes.

Add the vegetable seasoning and mix well.

Cover and cook over medium heat for 2 hours.

Finish the zigni by adding the berbere spice mix, clarified butter (ghee), and minced garlic, covering and cooking for an additional 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens