Entree: Djibouti – Central Culinary Region – Zigni (Hearty spicy tomato-and-berbere beef stew typical of the Horn of Africa)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter or niter kibbeh
- 2 large onions, finely chopped
- 4 cloves (approx. 12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 3 tbsp (45 g) berbere spice blend
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) can crushed tomatoes
- 1 cup (240 ml) beef stock or water
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 1 tsp (4 g) sugar (optional, to balance acidity)
- Fresh cilantro or parsley for garnish
- Injera or steamed white rice for serving

Instructions

1. Heat oil in a heavy-bottomed pot over medium-high heat. Pat beef dry and brown in batches until well-seared on all sides; transfer browned beef to a plate.
2. Reduce heat to medium. Add butter to the pot, then add the chopped onions. Cook, stirring frequently, until deep golden brown and caramelized, about 12–15 minutes.
3. Add garlic and ginger and cook 1 minute until fragrant. Stir in berbere and tomato paste and cook 2–3 minutes to bloom the spices.
4. Return the beef to the pot, add crushed tomatoes and beef stock, and stir to combine. Bring to a gentle simmer, scraping up any browned bits from the bottom.
5. Partially cover and simmer over low heat until beef is tender, about 1 to 1 1/2 hours, stirring occasionally and adding a splash more stock or water if the stew becomes too thick.
6. Stir in vinegar and sugar, then season to taste with salt and pepper. If desired, swirl in an extra tablespoon of butter for gloss and depth.
7. Serve hot garnished with cilantro or parsley alongside injera or steamed rice.