Type | Entrée |
---|---|
Place of origin | Eritrea Ethiopia |
Region or state | East Africa |
Main ingredients | meat, tomatoes, red onions and Berbere spices |
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] The meat can be beef, lamb, goat, or chicken and usually placed on a plate of injera, a type of unleavened bread made from teff flour.[3][4][5][6] It can be eaten for lunch or dinner.[1] The dish requires a relatively long amount of time but not a lot of active effort to make.[1] The traditional recipe can take as long as five to six hours to prepare.[6] As such, it is sometimes reserved for special occasions.[6] The Berbere spices can make the zigni spicy and give it a red color.[1][5]
It is considered to be the national dish of Eritrea.[1][2]