Zighinì (Ethiopian Stew with Injera)
Category: One-Dish Meals
Serves: 6
Zighinì, a rich and flavorful Ethiopian stew, combines tender beef, an array of spices, and nutritious legumes, served with the signature injera bread. This dish is an explosion of flavors, and while it takes time to prepare, the result is well worth the effort. Traditionally, zighinì is served on a large platter with injera, a spongy sour flatbread, soaked with the stew’s delicious juices, making it perfect for sharing. Let’s dive into the recipe!
Ingredients
For the Injera:
| Ingredient | Quantity |
|---|---|
| Corn Flour | 125g |
| All-Purpose Flour | 125g |
| Whole Wheat Flour | 70g |
| Dry Active Yeast | 3g |
| Water | 250ml |
| Water (additional) | 150ml |
| Baking Soda | 2g |
For the Stew:
| Ingredient | Quantity |
|---|---|
| Beef (cubed) | 1kg |
| Berberé (Ethiopian spice mix) | 20g |
| Canned Tomatoes (peeled) | 1kg |
| Red Onions | 3, finely chopped |
| Garlic Cloves | 2, minced |
| Salt | To taste |
| Black Pepper | To taste |
| Water | 50ml |
| Cooked Chickpeas | 200g |
| Cooked Cannellini Beans | 200g |
| Cooked Lentils | 100g |
| Fresh Spinach | 100g |
| Fresh Roma Tomatoes | 2, sliced |
| Fresh Parsley | To taste |
| Extra Virgin Olive Oil | To taste |
| Salad Greens | 100g |
Instructions
Step 1: Preparing the Injera Bread
Start by preparing the injera, as it requires two days of fermentation. For a detailed guide on how to make injera, refer to the link. Once your batter is ready, you will need a round, non-stick skillet. Heat it thoroughly before adding around 70g of the injera batter to the pan. Let the batter cook for 2-3 minutes. Once bubbles appear on the surface, cover the pan with a lid to finish cooking. This should take another 2 minutes. When the bread is cooked, you will notice it has changed color. To preserve its softness, cover it immediately with plastic wrap to prevent it from drying out.
Step 2: Preparing the Stew
Now, let’s focus on the stew. Begin by finely chopping the onions and garlic. In a large pot, heat a bit of olive oil and sauté the onions and garlic over medium heat until they become soft and translucent. Add the berberé spice mix and stir it into the mixture, allowing the spices to release their rich aroma. Pour in the canned tomatoes, seasoning with salt and pepper to taste. Allow this mixture to simmer on low heat for about 10 minutes, stirring occasionally.
Step 3: Cooking the Beef
While the sauce is simmering, cut the beef into bite-sized cubes. Add the beef directly into the tomato sauce. Stir well to ensure the meat is coated in the flavorful mixture. Cover the pot and let it cook for about 2 hours, stirring occasionally to prevent burning. If the sauce starts to reduce too much, add a bit of warm water to maintain the stew’s consistency. By the end of the cooking time, the meat should be tender, and the sauce should be thick and rich but not dry.
Step 4: Preparing the Sides and Vegetables
While the stew is simmering, it’s time to prepare the accompaniments. Begin by blending the cooked chickpeas in a food processor with a drizzle of olive oil, salt, and black pepper to taste, creating a smooth chickpea paste. In a separate pan, sauté the washed spinach with a little olive oil until wilted. Season with salt to taste.
For the legumes, you can leave the cooked cannellini beans and lentils as they are or toss them with a bit of olive oil, chopped fresh parsley, salt, and black pepper for added flavor.
Wash and prepare the salad greens and cut the roma tomatoes into quarters. You’re now ready to assemble the dish.
Step 5: Assembling the Zighinì
To serve, place 3-4 pieces of injera bread on a large, flat plate for every 3-4 people. Spoon the tender beef stew into the center of the injera, ensuring it soaks up the flavorful juices. Around the meat, arrange a variety of sides: a dollop of creamy chickpea paste, a handful of fresh salad greens, sliced roma tomatoes, sautéed spinach, and a serving of cannellini beans and lentils. Garnish with fresh parsley for an extra burst of color and flavor.
Tips for Success:
- Injera: It’s important to plan ahead for the injera, as it requires fermentation over two days. If you have a local Ethiopian restaurant or market nearby, you can often find injera for sale, saving you some time.
- Berberé Spice Mix: Berberé is a quintessential Ethiopian spice blend that adds warmth and depth to the stew. You can find it at specialty stores or make your own using a mix of chili powder, cumin, coriander, and cinnamon.
- Customization: Feel free to add other vegetables like carrots or potatoes to the stew if you like. Ethiopian cuisine is known for its versatility and use of seasonal ingredients.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~550 kcal |
| Protein | 45g |
| Fat | 30g |
| Carbs | 35g |
| Fiber | 10g |
This zighinì recipe is a hearty and filling meal that brings the warmth of Ethiopian flavors to your dining table. Paired with injera, the flavors meld together beautifully, creating a satisfying and unique dish that’s perfect for family gatherings or special occasions. Enjoy the rich textures and spices in this traditional one-dish meal that’s sure to impress!
