Berbere is the spice that gives Zigni its characteristic fiery heat and rich red color.
The first step is to saute onions and garlic until golden and fragrant.
Then, the berbere spice blend is added, allowing its flavors to infuse into the oil.
Next, the meat (or vegetables) is added and seared to lock in the flavors.
The stew is traditionally served with injera, a sourdough flatbread that complements the robust flavors of Zigni.
This communal dining experience fosters a sense of togetherness and shared enjoyment of the dish.
Exploring the tangy and spicy flavors of Eritrean Zigni is an exciting journey into the heart of Eritrean cuisine.
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