Eritrean zighinì.

Eritrean zighinì.

In this post I should tell you about my long search for berberè: in Italy nowadays you can find almost every kind of spice and exotic food but berberè seems to be fleeing.

I searched big supermarkets and small shops then I searched the web.

Of course I found it easily then I discovered shipping costs: higher than the cost of the spice.

After few more researches I a site with a good price but I had to order about 3.5 oz of berberè: if you have recipes with this spice mix write me as I think I’m not going to finish it any time soon! 😀

Zighinì could be made with lamb, beef or chicken and it is usually goes with injera, a typical flatbread but as you know we’re on a low carb diet so I didn’t make injera this time.

In the photo you see a beef zighinì.

Print Recipe
Eritrean zighinì.
  1. Sautee in a pan with oil thin sliced onions with the garlic clove.
  2. In another pan brown meat, chopped in cubes of about 1 inch in a little oil.
  3. Add berberè to onions, then meat and mix well then add tomatoes.
  4. Cook with a lid on low fire for about 2 hours and half adding some water if sauce become too thick.
  5. Add a pinch of salt before the end of the cooking, serve hot.

Eritrean zighinì.



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