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Zigni (Tigrinya: ዝግኒ), kaih tsebhi (Tigrinya: ቀይሕ ጸብሒ) or kai wat (Amharic: ቀይ ወጥ) [1] [2] is a popular Eritrean and Ethiopian stew (tsebhi or wat) made from meat, tomatoes, red onions and Berbere spices. [1]
Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]
It is an ingredient in berbere, mitmita, awaze, and other spice mixtures, and is also used to flavor coffee. [6] Berbere – usually include chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. [7] [8] [9] Mitmita – a powdered seasoning mix used in Ethiopian and Eritrean cuisine.
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Chickpeas being prepared for grinding into flour for shiro tsebhi. Shiro (Ge'ez: ሽሮ, romanized: šəro), also called shiro wat (Amharic: ሽሮ ወጥ, romanized: šəro wäṭ), or tsebhi shiro (Tigrinya: ጸብሒ ሽሮ, romanized: ṣäbhi šəro), is a stew served for either lunch or dinner, originating from Northern Ethiopia and Southern Eritrea.
Variations on this basic recipe are common [1] in which the name of the additional item is commonly used as a prefix (e.g. injera with shiro is called shiro fit-fit). In Eritrea, leftover meat sauces ( zighni or tsebhi ) are often added to injera fit-fit and served for breakfast with raw chili peppers and yoghurt on the side.
In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes, then ...
This recipe features basic ingredients (including diced breakfast potatoes plus crumbled potato chips for the topping), comes together in 10 minutes and gets its creaminess from an easy-to-make ...