Zigni is a delicious spicy and aromatic stew made with berbere seasoning. This recipe shows how to prepare it using poultry, beef, lamb or goat meat.
Zigni is a hugely popular spicy stew in Eritrea, and Ethiopia where it is known as Kai Wat.
Some may say it is the national dish of Eritrea, and it is usually made for special occasions (the traditional recipe takes between 5-6 hours).
Small pieces of poultry or red meat are slow-cooked over a low heat in an onion and tomato based sauce with a good amount of berbere seasoning. It is made using beef, goat meat or lamb.
Zigni is usually eaten with injera, a flatbread made from teff flour, popular throughout East Africa, but can also be served with plain rice.
We have been missing our favourite Eritrean dishes from Mosob (London) so we learned how to make Zigni at home.
I was inspired by this recipe for zigni from The Daring Gourmet but increased the cooking time to caramelise the onions for a richer and fuller flavour, then added tomatoes and a little vinegar for tanginess.
Traditional Eritrean recipes call for the onions to be cooked slowly on a very low heat for 2 hours till they are reddish brown, caramelised and jam-like.
Cooking the onion for 2 hours stirring and scraping the bottom to make sure they don't burn gives a most wonderful flavour and if you have time to do so, the result is very rewarding.
However, for convenience this recipe requires the onions are cooked for one hour and this also gives a very delicious sauce.
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Zigni, kai wat and doro wat: what's the difference?
Eritrean and Ethiopian cuisines have a great deal in common, including this dish, but the name changes according to region and the type of meat used.
Zigni is the Eritrean name from Tigrinya. It refers to a slow-cooked stew with a base of caramelised onions and berbere, usually made with beef, lamb or goat.
Kai wat (sometimes written key wat or sega wat), is the Ethiopian equivalent, in Amharic. Wat simply means stew and kai means red, after the colour berbere gives it. The recipe is essentially the same.
Doro wat is the chicken version, and Ethiopia's best-known dish. Doro means chicken. It is traditionally richer and traditionally enriched with more spiced butter than the red meat versions and almost always served with hard-boiled eggs.
The common thread across all three is the onion base. Every version begins with onions cooked down slowly, until they collapse into something jammy and sweet. This step builds tremendous flavour and can't be rushed.
Type of meat
If you are able to get hold of goat meat, use younger goat meat and not that of an older animal.
I recommend trying zigni with goat meat as not only is it healthier but turns out very tasty.
If you have difficulty finding goat meat (it is not always easy to find here in London), lamb is a great alternative as it is also well suited to long slow cooking, or stewing beef.
If using lamb trim most of the fat off. This is what they use for their zigni at Mosob.
For a fuller flavour, use a combination of meat on the bone and boneless.
Chicken also works well for this recipe but you will need to reduce the cooking time to 30 minutes.
Many Eritrean cooks like to use rooster chicken (capon) for its leaner and more flavoursome meat.
Speciality ingredients
There are 3 special ingredients you will need to make zigni:
You should be able to find some of these ingredients in Eritrean/Ethiopian or International food stores.
Spiced clarified butter
Zigni is traditionally made with a spiced clarified butter, similar to ghee but seasoned with spices and herbs.
This butter is known as T'esmi (in Eritrea) or Niter Kibbeh (in Ethiopia), where it is extremely popular. It is also used with slight variations for many other East African dishes.
Tesmi is deliciously fragrant and adds wonderful depth of flavour to many dishes.
I have not been able to find it locally in stores so I make my own. It is very easy to make and a wonderful ingredient to have on hand for a multitude of dishes.
Like ghee, niter kibbeh will keep for up to 6 months in a cool and dry place.
Here is the recipe for how to make spiced clarified butter with suggestions on what to use it for.
Berbere spice mix
Berbere is a blend of herbs and spices and it is what gives many Eritrean and Ethiopian dishes their characteristic red colour.
If you are keen on these cuisines, it is worth keeping a jar of this spice mix to hand as it is used in many meat and vegetables dishes.
You could either buy the berbere mix readymade, or make your own.
If you have time, a homemade berbere spice blend is better as it allows you to adjust the ingredients and amount of chilli to your taste.
It is made by lightly toasting whole spices in a skillet to release their oil, grinding then mixing with other ground spices.
Note: Certain ingredients such as onion, ginger and garlic, have been omitted from this spice mixture as they are already present in our zigni base sauce. If you wish to use this spice mix to add extra flavour to other meat or vegetable dishes just add a little water, some freshly chopped garlic, ginger and red onion before using.
To make the spice mix - In a dry skillet gently roast the following whole spices on a low flame for 1-2 minutes till aromatic then grind to a powder with the dried herbs:
- Korarima seeds (or green cardamom seeds)
- white cumin seeds
- fenugreek seeds
- cloves
- black peppercorns
Dried herbs - oregano, thyme, rosemary
Transfer to a small bowl and mix with these ground spices:
- red chilli powder
- coriander powder
- nutmeg
- cinnamon
- turmeric
- salt
This spice mix is best prepared the same day for best flavour but can also be prepared up to a week in advance.
Injera
Injera is a round pancake-like flatbread, using teff flour to make a sourdough which is fermented overnight, so it is sour and tangy.
It is soft and spongy with a smooth side and tiny craters on the other side, which help soak up juices and sauce from the food.
One large injera is used to line a large platter/plate and a variety of stews and salad are served in separate portions over the top. Extra injera rolls are usually provided on the side and are always served at room temperature.
Make your own injera, or find it in a shop, otherwise, Zigni can be eaten with another type of flatbread or plain rice.
Helpful tips
- Prepare Zigni a day in advance if possible as it tastes even better the next day.
- Use niter kibbeh, spiced ghee (see above) or butter.
- Either finely dice or blend the onions and cook on a very low heat for 1-2 hours, stirring and scraping the bottom to prevent burning. The closer to 2 hours, the more caramelized and jam-like the onions will be, giving a rich sweet flavour.
- The spice mixture is cooked before adding meat to fully release the flavours.
- Zigni is a spicy stew but feel free to adjust the amount of chilli in the berbere spice mix to your taste.
Making zigni in a slow cooker
A slow cooker will work to make zigni, but one step can't be skipped. The caramelised onion base has to be done on the hob first. That slow breakdown of the onions is the foundation of the whole dish and it won't happen in a slow cooker, which steams rather than browns.
Cook the onions, garlic, ginger, berbere and tomatoes on the hob exactly as in the recipe. Then transfer everything to the slow cooker with the meat, stir well, and cook on low for 6-8 hours or high for 3-4, until the meat is tender. Chicken will be ready towards the shorter end, goat and lamb towards the longer. Then stir in the hard-boiled eggs for the final few minutes.
If the sauce is looser than you would like at the end, transfer to a pan and reduce for a few minutes on the hob before serving.
To serve
To serve, place one injera on a large serving dish and spoon the Zigni on top so it absorbs the sauce.
Serve with extra rolls of injera and tear to scoop up bite size amounts of zigni.
What to serve with zigni
Zigni is traditionally served on a large shared platter lined with injera, with the stew spooned into the centre so everyone can tear off pieces of injera to scoop it up. A few dishes can be added to balance the meal:
Injera - this is the classic pairing, it is soft and sour and soaks up the sauce.
Sautéed greens - Ethiopian gomen, collard or spring greens cooked simply with garlic and a little niter kibbeh. These cut through the richness of the stew.
Hard-boiled eggs - traditionally added in the stew itself but can be served alongside too.
A fresh salad - chopped tomato, onion and green chilli with a squeeze of lemon adds freshness and heat.
Plain rice or flatbread - if injera is not available, rice or any soft flatbread will go with the sauce.
A mild lentil or vegetable side - a gentler dish like misir wat or a simple lentil stew balances zigni's heat and makes the meal go further.
Storing
Store the zigni in an airtight container in the fridge for up to 3 days or freeze for up to a month.
Thaw in the fridge overnight and warm through on a medium low heat before serving.
FAQs
Zigni is deeply savoury and warming rather than sharply hot. The long-cooked onions give it a jammy sweetness that balances the berbere which brings chilli heat alongside fenugreek, cardamom and cinnamon. The overall effect is rich and complex, closer to a spiced ragù than a curry.
Traditionally zigni is quite hot, but this is entirely within your control. The heat comes from the chilli powder and paprika in the berbere, so reduce or increase those according to your taste. If you are using shop bought berbere, start with less than the recipe calls for, then add gradually as commercial blends vary enormously in heat.
Use around a quarter cup, or 30g of berbere spice in place of the homemade blend. Taste it as you go since ready made mixes differ in salt and chilli content. Many commercial blends already contain onion, garlic and ginger, which are added separately in this recipe, so adjust accordingly.
Yes, it can be made in a slow cooker, but the onions will still need to be caramelised on the hob first. That caramelisation is the whole foundation of the dish and it cannot be done properly in a slow cooker. After cooking the onions, spices and tomatoes, transfer everything to the slow cooker along with the meat and cook on low for 6-8 hours, or high for 3-4.
Zigni is the Eritrean name for the version with red meat. Doro wat is the Ethiopian version using chicken. Doro means chicken and this version is typically cooked for a shorter time and served with hard-boiled eggs.
Yes, substitute the meat with chickpeas, lentils or potato and carrot, and use oil or plant-based butter in place of niter kibbeh. Reduce the simmering time to around 30 minutes. The berbere and onion base sauce carry most of the flavour of the dish.
No, but it will make a big difference. Ghee or plain butter will work at a basic level but you will lose the fenugreek and cardamom notes that give the stew its distinctive fragrance. Niter kibbeh keeps for six months, so a batch will last a long time.
Injera is traditionally served with zigni. It is the sour, spongy teff flatbread that soaks up the sauce. Plain rice or any soft flatbread will work if you can't make or find injera. A side of sautéed greens is common and hard-boiled eggs stirred through at the end.
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Recipe
Zigni (Eritrean Spicy Stew)
Ingredients
Berbere spice mix
- korarima seeds - or ½ teaspoon ground green cardamom seeds ¾ teaspoon
- cumin seeds 2 teaspoon
- fenugreek seeds 2 teaspoon
- cloves 3
- black peppercorns 10
- oregano - dry 1 tablespoon
- thyme - dry ½ teaspoon
- rosemary - dry ½ teaspoon
- ground red chilli pepper 2 teaspoon
- ground hot paprika 1 tablespoon
- ground coriander 2 teaspoon
- ground cinnamon ¼ teaspoon
- ground nutmeg a pinch
Zigni
- goat meat, lamb, stewing beef, chicken or capon - 2 lbs off the bone red meat, cut into small cubes or 3 full birds skin removed and cut into 8 pieces. 1 kg
- red onions - 3 cups, diced small 450 g
- garlic - chopped small 1½ tablespoon
- ginger - peeled and chopped small 1½ tablespoon
- niter kibbeh - ⅓ cup (or T'esmi ) spiced clarified butter see notes below 6 tablespoon
- canned tomatoes - 14 oz, blended till smooth 400 g
- white wine vinegar 1 tablespoon
- salt - adjust to taste 1 teaspoon
- hard boiled eggs - (optional), left whole or sliced 4
Instructions
Berbere Spice mix
- In a dry skillet on a low flame, lightly toast ¾ teaspoon korarima seeds, 2 teaspoon cumin seeds, 2 teaspoon fenugreek seeds, 3 cloves and 10 black peppercorns for 1-2 minutes till aromatic then remove from the heat.
- Grind the warmed spices together with 1 tablespoon oregano, ½ teaspoon thyme and ½ teaspoon rosemary.
- Transfer to a small bowl and mix in the powdered spices: 2 teaspoon ground red chilli pepper, 1 tablespoon ground hot paprika, 2 teaspoon ground coriander, ¼ teaspoon ground cinnamon and a pinch ground nutmeg, cover and set aside.
Zigni
- In a large saucepan on medium-low heat, melt half the 6 tablespoon niter kibbeh (3 tablespoons, or the same amount of ghee), add 450 g red onions and cover with a lid. Cook till caramelised for 1-2 hours, stirring and scraping the bottom of the pan with a wooden spoon to prevent sticking.
- Stir in 1½ tablespoon garlic and 1½ tablespoon ginger and cook for 10 minutes.
- Add remaining 3 tablespoons of niter kibbeh (or ghee) then stir in 5½ tablespoons (⅓ cup) of berbere spice mix plus 1 teaspoon salt and cook for another 10 minutes.
- Pour in 400 g canned tomatoes and 1 tablespoon white wine vinegar and cook for a further 10 minutes.
- Add 1 kg goat meat, lamb, stewing beef, chicken or capon and stir well, then cover and simmer on a low heat for 30 minutes (poultry), 60-75 (goat meat), 40 minutes (beef) or 60 minutes (lamb)* till tender.
- Garnish with 4 hard boiled eggs in the last 5 minutes of cooking. Serve the zigni warm with injera bread.
Notes
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information calculated automatically per serving, accuracy cannot be guaranteed.
Lisa Vander Leek says
Is it 3 cups of onion or 90g? That’s a big difference!
Nicole Shroff says
Hi Lisa, you will need 3 cups diced onions, measuring around 450g which is the equivalent of 2-3 large onions.
Cheyanne says
If I am using store-bought berbere instead of making my own, how many tablespoons do I use in this recipe? Thanks!
Nicole Shroff says
It will depend on the ingredients in your ready prepared berbere mix. If they are the same as those listed here you will need a quarter cup of berbere spice mix (or 30g).
Chrystal says
This recipe is becoming a tradition. This is sooooo amazingly delicious and, though it takes time, it's relatively easy. We spend a weekend on the coast every winter and there's absolutely nothing better than coming back from a brisk walk on a chilly beach to the scent of warm zigni, ready to be shared among loved ones - One of my favorite experiences in the whole world! I serve it with a side of greens, (also using homemade berbere from this recipe, alongside injera from our local African grocery.) This is my third or fourth time using this recipe. It's a keeper!
Adam says
My wife (from Sudan) makes excellent Zygni, but I'd like to surprise her with my own version.
You say above you are going to post instructions to make the berbere spice mix, but I can't find them. Where are they?
Thanks!
Nicole Shroff says
Hi Adam thanks for asking, I have updated the recipe with the ingredients and instructions for the Berbere Spice Mix. Do let me know how it turns out!
Kalpana Audrey Ganatra ( Modi) says
I'm half Indian and Italian. Born and brought up in Eritrea Asmara till 1975. Experienced Civil War. Sudied in colleggio Sant Anna. Love the Eritrean and Ethiopian dishes. Zigni, Ingera, Fit fit etc. Thank you for the delicious recipe. Will sirely try it.
Nicole Shroff says
So lovely to meet you here Kalpana, we're also huge fans of Eritrean cuisine and plan to share more recipes very soon. I'd love to hear what you thought of our Zigni recipe.
Gerti says
Wir waren alle begeistert! Es hat uns wirklich sehr gut geschmeckt. Das wird es bei uns jetzt sicher öfter geben. Ideal auch für den Slow Cooker Hab mir auch das Niter Kibbeh selbst gemacht. Was soll ich sagen: GENIAL!
Nicole Shroff says
I'm so pleased you enjoyed it, thank you Gerti!