🇪🇹 Ethiopian / Tigrinya · Beef & Lamb Dishes
🍲 Ethiopian Zigni (Eritrean Beef Wat)
ዝግኒ — Zigni
Tigrinya Zigni — the Northern Ethiopian and Eritrean version of beef wat. Made with a slightly different spice balance (more cardamom and cloves than southern versions), served with injera and tigrinya accompaniments. The beloved beef stew of the Tigrinya-speaking north.
Zigni is the Tigrinya-speaking community's Key Wat — similar in technique but distinguished by a different spice balance that reflects the northern highland tradition. The cardamom and cloves are more prominent; the berbere slightly different in composition from southern blends.
Ingredients
Equipment: Heavy pot
- 700g beef — cubed
- 3 onions — finely diced
- 3 tbsp kibbeh
- 4 tbsp berbere
- 1 tsp ground cardamom
- ¼ tsp ground cloves
- 5 garlic cloves
- 2 tbsp ginger
- 1 tbsp tomato paste
- 1 cup water
- 2 tsp salt
Method
- Dry caramelise onions — 20 minutes.
- Add kibbeh. Add berbere, cardamom, and cloves. Toast 3 minutes.
- Add garlic, ginger, tomato paste. Cook 2 minutes.
- Add beef. Coat.
- Add water. Simmer covered 80—90 minutes.
- Season.
Chef Tips
- The cardamom and cloves distinguish zigni from other Key Wats.
- Same dry-caramelise technique — this never changes.
Common Mistakes to Avoid
- Omitting the cardamom — the northern spice balance is the point.
The Science
See ETH021 for Key Wat cooking science. The addition of cardamom (1,8-cineole) and cloves (eugenol) adds two distinctive aromatic compounds to the berbere base — producing a more complex, more fragrant result than southern Key Wat alone.
Nutrition (per serving)
Health Benefits
- Cardamom aids digestion.
- Cloves are powerfully antioxidant.
Cultural Note
Zigni is the taste of Tigray and Eritrea — the beef wat that defines the northern highland table. The cardamom note is immediately recognisable to those who know it.
Storage & Serving
Storage: Refrigerate 5 days.
Reheating: Gently.
Serve with: Injera (ETH001), With Tigrinya salad and ayib