Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Zigni Recipe
    Lost? Site Map

    Zigni

    Zigni. Photo by Feej

    1/1 Photo of Zigni

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    André Grisell's Note:

    A traditional Ethiopian/Eritrean dish. Very hot, so be prepared. If you're used to hot curries, you'll love it! Berbere pepper is a spice mix of mostly paprika and chili with some other spices (recipe included). It is also delicious on barbecues and in hot tomato sauces.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Berbere pepper

    Directions:

    1. 1
      For the berbere, grind spices if necessary. Combine the spices and roast in a dry skillet on low heat, stirring constantly, for about 5-10 minutes, or until warm and just slightly roasted and fragrant - not browned. The proportions between hot and mild paprika powder should be adjusted to taste. I prefer 50/50, which gives a fairly hot result. The paprika powder should be of highest quality.
    2. 2
      While still hot, pour the berbere pepper into a jar and seal. Will keep for months in a cool and dark place.
    3. 3
      For the stew, brown the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt.
    4. 4
      Deglaze with the wine (if using). Add the canned tomatoes with their liquid, the stock cubes and the tomato paste and let simmer very slowly until the meat is tender and the stew has thickened (½ hour to 2 hours or more, depending on the meat).
    5. 5
      Add salt, pepper and lemon to taste. Garnish with coriander and serve hot on Injera (Ethiopian flat bread). Also good with rice or potatotoes.

    Ratings & Reviews:

    • on March 31, 2011

      45

      Wow! My husband and I both love hot food, but this was so hot that I could only eat a few bites...haha! My husband loved it, but even he had to add some yogurt to it to cool it down. We made it exactly as directed, except I didn't have any fenugreek. The flavors were good and I will probably make again but with a little less cayenne (probably 3-4 tbsp next time). I served mine over cooked millet and the husband ate it on a pita bread (we didn't have any injera around).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2009

      55

      I made a quick version of this. Canned tomatoes with chiles, garlic and ginger paste, and berbere I bought from a fantastic little Ethiopian restaurant. Very tasty over basmati.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2008

      45

      YUM! My mom always made this dish at home (Yemen) and so was overjoyed to find the ingredients for the berbere pepper. We always had this dish with chicken and with some boiled eggs thrown in and so I made this with one whole chicken and 3 boiled eggs added in at the end. Lovely!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    Advertisement

    Nutritional Facts for Zigni

    Serving Size: 1 (389 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 531.2
     
    Calories from Fat 235
    44%
    Total Fat 26.1 g
    40%
    Saturated Fat 6.6 g
    33%
    Cholesterol 145.4 mg
    48%
    Sodium 2763.5 mg
    115%
    Total Carbohydrate 25.9 g
    8%
    Dietary Fiber 8.3 g
    33%
    Sugars 10.1 g
    40%
    Protein 54.6 g
    109%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites