Zigni We't

Zigni We't Recipe - Traditional Ethiopian Beef Stew

Region / culture: Ethiopia | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Zigni We't is a flavorful and spicy Ethiopian dish made with lean ground beef, onions, berbere or awaze, niter kebbeh, and a blend of aromatic spices. This dish is perfect for those who enjoy bold flavors and exotic cuisines.

History

Zigni We't has its origins in Ethiopia, where it is a popular dish enjoyed by many. It is often served with injera, a traditional Ethiopian flatbread, and is a staple in Ethiopian cuisine.

Ingredients

1 lb (454 g) of lean ground beef
2 cups of chopped red onions
0.5 cup of berbere or awaze
2 cups of water
1 cup of niter kebbeh
0.25 tsp of cardamom
0.25 tsp of bishop's weed
salt to taste

How to prepare

ZIGNI WE'T could be described as an Ethiopian version of a "Sloppy Joe". If you can't find bishop's weed, you can substitute it with a little crushed mint.
In a pan, fry onions without any grease until they turn brown. Then, add berbere or awaze along with water and stir. Next, add niter kebbeh. While stirring, sprinkle ground beef into the pan. Add spices and let the stew cook until the meat is fully cooked. Serve hot and store any leftovers in the refrigerator.

Variations

Substitute ground beef with ground lamb or turkey for a different flavor.
Add diced tomatoes or bell peppers for extra vegetables.

Cooking Tips & Tricks

Make sure to fry the onions until they are browned to bring out their sweetness and depth of flavor.

- Adjust the amount of berbere or awaze to suit your spice preference.

- Be sure to use lean ground beef to keep the dish light and healthy.

- Store any leftovers in the refrigerator for up to 3 days.

Serving Suggestions

Serve Zigni We't hot with injera or rice on the side. Garnish with fresh cilantro or parsley for a pop of color.

Cooking Techniques

Browning the onions adds depth of flavor to the dish.

- Stirring in the ground beef gradually ensures even cooking.

Ingredient Substitutions

Use ghee or clarified butter instead of niter kebbeh.

- Substitute bishop's weed with crushed mint.

Make Ahead Tips

Zigni We't can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Serve Zigni We't in a shallow bowl with a side of injera or rice. Garnish with a sprinkle of paprika or cayenne pepper for added heat.

Pairing Recommendations

Pair Zigni We't with a side of Ethiopian lentils or a fresh salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Alergens

Contains: None

Summary

Zigni We't is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of iron and provides around 300 calories per serving.

Summary

Zigni We't is a delicious and spicy Ethiopian dish made with lean ground beef, onions, berbere or awaze, niter kebbeh, and a blend of aromatic spices. It is a protein-rich dish that is moderate in carbohydrates and fats, making it a satisfying and flavorful meal option. Serve hot with injera or rice for a complete and exotic dining experience.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Zigni We't. It was a hot summer day, and I was visiting my friend Sara who was originally from Eritrea. She had invited me over for lunch, and as soon as I walked into her kitchen, I was greeted by the most amazing aroma.

Sara was busy at the stove, stirring a pot of rich, spicy sauce that bubbled and simmered enticingly. When I asked her what she was making, she smiled and told me it was a traditional Eritrean dish called Zigni We't. I had never heard of it before, but just the name alone sounded exotic and intriguing.

As I sat down at the table, Sara ladled some of the Zigni We't over a mound of fluffy injera bread and handed me a fork. I took a bite, and my taste buds were immediately transported to a world of bold flavors and complex spices. The sauce was a fiery blend of berbere, garlic, ginger, and onions, with tender chunks of beef that had been slow-cooked to perfection. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

Sara was more than happy to share her recipe with me, and she patiently walked me through each step, explaining the significance of each ingredient and the technique behind the dish. She told me about how Zigni We't was a dish that brought families together, a symbol of love and hospitality in Eritrean culture.

I listened intently, taking notes and asking questions along the way. Sara showed me how to toast the spices to bring out their flavor, how to brown the meat to add depth and richness, and how to simmer the sauce slowly to allow the flavors to meld together. It was a labor of love, but one that I was more than willing to undertake.

After that day, I made Zigni We't countless times, each time tweaking the recipe a little to suit my own tastes. I served it to friends and family, who were always impressed by the exotic flavors and the comforting warmth of the dish. It became a staple in my own kitchen, a reminder of that fateful day when I first tasted Sara's delicious creation.

Over the years, I have shared the recipe with countless others, passing on the tradition of Zigni We't to the next generation. I have taught my grandchildren how to make it, just as Sara taught me, and I hope that they will continue to make it for years to come.

As I sit here now, reflecting on that day so many years ago, I am filled with gratitude for the gift of that recipe. It has brought me joy, connected me to a different culture, and allowed me to share a taste of Eritrea with those around me. And for that, I am truly thankful.