Recipe by André Grisell
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.
Top Review by gstephenson
Not too good. Followed the Bart recipe exactly, but the result was inedible. I think the amount of berbere spice recommended must be wrong. Saved the day by adding another can of tomatoes, some fresh tomatoes , yoghurt, and creme fraiche. Not sure we ended up with Zigni stew but at least we didn't waste anything. We used the excess liquid as an addition to spice up soups.
- 2 lbs stewing beef, in cubes
- 1⁄4 cup vegetable oil
- 2 large onions, chopped
- 4 garlic cloves, crushed
- 2 (14 ounce) cans plum tomatoes with liquid
- 2 beef bouillon cubes
- 1 tablespoon tomato paste
- 1⁄2 cup dry red wine (optional)
- lemon juice (optional)
- fresh coriander (cilantro) (optional)
- 1 teaspoon ground ginger
- 1 teaspoon ground fenugreek
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground allspice
- 1⁄8 teaspoon ground cinnamon
- 1 tablespoon salt
- 7 tablespoons mixed mild and hot paprika (see below)
Directions See How It's Made
- 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.
- While still hot, pour the berbere pepper into a jar and seal. Will keep for months in a cool and dark place.
- 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.
- 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).
- Add salt, pepper and lemon to taste. Garnish with coriander and serve hot on Injera (Ethiopian flat bread). Also good with rice or potatotoes.