Zigni Tibsi

Zigni Tibsi is a traditional Eritrean and Ethiopian dish known for its rich flavors and spicy kick. This robust stew is primarily made with a base of tomatoes and seasoned with the famous Berbere spice mix. Originating from the horn of Africa, Zigni Tibsi holds significant cultural value, often enjoyed during festivities and gatherings. The dish represents a beautiful amalgamation of spices influenced by the diverse culinary traditions found in Eritrea.

Ingredients for Zigni Tibsi

• Berbere - 2 tablespoons
• Beef - 1 kg, cut into small cubes
• Tomatoes - 4 large, chopped
• Onions - 2 large, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, minced
• Cooking oil - 4 tablespoons
• Salt - to taste
• Black pepper - to taste

Preparation Steps

1. Begin by marinating the beef cubes with a tablespoon of berbere, salt, and black pepper in a large bowl. Let it sit for at least 30 minutes.
2. Chop the onions, tomatoes, mince the garlic, and ginger, and set them aside.

Cooking Process

1. In a large skillet, heat the cooking oil over medium heat.
2. Add the chopped onions and sauté until they turn golden brown.
3. Stir in the minced garlic and ginger, cooking until fragrant.
4. Add the remaining tablespoon of berbere and stir well to allow the spices to blend with the onion mixture.
5. Increase the heat to high and add the marinated beef cubes, searing until they are browned on all sides.
6. Reduce the heat to medium and add the chopped tomatoes. Stir well to mix them with the meat and spices.
7. Cover the skillet and let the mixture simmer until the beef becomes tender. This process might take up to one hour depending on the cut of beef; consider using a cooking timer.

Serving Suggestions

Zigni Tibsi is best enjoyed with traditional Eritrean Injera, a sourdough flatbread that perfectly complements the stew's spicy flavors. It can also be accompanied by rice or a fresh salad to balance the heat. Zigni Tibsi is typically served family-style, allowing each person to tear off a piece of Injera and scoop up the stew for a true taste of Eritrean hospitality.