🇹 Ethiopian / Tigrinya · Regional & Tribal Cuisine
🥩 Tigrayan Zigni
ዝግኒ — Zigni
Tigrayan Zigni — the northern highland meat wat made with beef or lamb in a Tigrinya-style berbere sauce. Zigni is the Tigrinya word for the red meat wat — analogous to Key Wat but with korerima and a more northerly spice profile shared with Eritrea.
Zigni is the prestige Tigrayan meat dish — the celebration food of the ancient northern highland culture, made with the korerima and specific spice ratios that define Tigrinya cooking.
Ingredients
Equipment: Heavy pot
- 1kg beef or lamb — cubed
- 4 onions
- 4 tbsp kibbeh
- 5 tbsp berbere
- 5 garlic cloves
- 1 tbsp ginger
- 1 tsp korerima
- 1 cup water
- 2 tsp salt
Method
- Dry caramelise onions 20 minutes.
- Add kibbeh and berbere. Fry 4 minutes.
- Add garlic, ginger, and korerima.
- Add meat. Brown 5 minutes.
- Add water. Simmer 70—80 minutes.
- Season.
Chef Tips
- Korerima is the northern signature.
- Zigni is always served with taita (thicker injera of Tigray).
Common Mistakes to Avoid
- Standard berbere instead of Tigrinya proportion.
The Science
See ETH021 for meat wat science.
Nutrition (per serving)
Health Benefits
- High protein.
- Iron and zinc.
Cultural Note
Zigni is the food of Tigrinya identity — shared between Ethiopia's Tigray region and Eritrea, it represents the ancient highland culture of the northern mountains.
Storage & Serving
Storage: Refrigerate 5 days.
Reheating: Gently.
Serve with: Injera or Tigrayan taita, At Tigrayan celebrations