Zigni ( ti, ዝግኒ) or kai wat ( am,
ቀይ ወጥ) is a popular
Eritrea
Eritrea ( ; ti, ኤርትራ, Ertra, ; ar, إرتريا, ʾIritriyā), officially the State of Eritrea, is a country in the Horn of Africa region of Eastern Africa, with its capital and largest city at Asmara. It is bordered by Ethiopia ...
n and
Ethiopia
Ethiopia, , om, Itiyoophiyaa, so, Itoobiya, ti, ኢትዮጵያ, Ítiyop'iya, aa, Itiyoppiya officially the Federal Democratic Republic of Ethiopia, is a landlocked country in the Horn of Africa. It shares borders with Eritrea to the ...
n
stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
(
tsebhi
Wat or wot ( am, ወጥ, ) or tsebhi ( ti, ጸብሒ, ) is an Ethiopian and Eritrean stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as '' berbere'', and ''niter kibbeh'', a seasoned clarified bu ...
or
wat
A wat ( km, វត្ត, ; lo, ວັດ, ; th, วัด, ; khb, 「ᩅᨯ᩠ᨰ」(waD+Dha); nod, 「ᩅ᩠ᨯ᩶」 （w+Da2)) is a type of Buddhist temple and Hindu temple in Cambodia, Laos, East Shan State, Yunnan, the Southern Provi ...
) made from
meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
,
tomatoes
The tomato is the edible Berry (botany), berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to th ...
,
red onions
Red onions (also known as purple or blue onions in some mainland European countries, though not the UK) are cultivars of the onion ('' Allium cepa''), and have purplish-red skin and white flesh tinged with red. They are most commonly used in c ...
beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
,
lamb
Lamb or The Lamb may refer to:
* A young sheep
* Lamb and mutton, the meat of sheep
Arts and media Film, television, and theatre
* ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut
* ''The Lamb'' (1918 ...
,
goat
The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...
, or
chicken
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...
and usually placed on a plate of ''injera'', a type of unleavened bread made from teff flour. It can be eaten for
lunch
Lunch is a meal eaten around the middle of the day. It is commonly the second meal of the day, after breakfast, and varies in size by culture and region.
Etymology
According to the ''Oxford English Dictionary'' (''OED''), the etymology ...
or
dinner
Dinner usually refers to what is in many Western cultures the largest and most formal meal of the day, which is eaten in the evening. Historically, the largest meal used to be eaten around midday, and called dinner. Especially among the elite, ...
. The dish requires a relatively long amount of time but not a lot of active effort to make. The traditional recipe can take as long as five to six hours to prepare. As such, it is sometimes reserved for special occasions. The Berbere spices can make the zigni spicy and give it a red color.
It is considered to be the
national dish
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons:
* It is a staple food, made from a selection of locally available foodstuffs that can be ...
of Eritrea.
Background
A traditional component of Eritrean cuisine is ''tsebhi'', which are meat stews served with injera. This is similar to Ethiopian cuisine, as the history is shared by both groups of people. However, Ethiopians use
Amharic
Amharic ( or ; (Amharic: ), ', ) is an Ethiopian Semitic language, which is a subgrouping within the Semitic branch of the Afroasiatic languages. It is spoken as a first language by the Amharas, and also serves as a lingua franca for all oth ...
names whereas Eritreans use
Tigrinya
(; also spelled Tigrigna) is an Ethio-Semitic language commonly spoken Eritrea and in northern Ethiopia's Tigray Region by the Tigrinya and Tigrayan peoples. It is also spoken by the global diaspora of these regions.
History and literatur ...
names. There are also similarities with
Somali cuisine
Somali cuisine is the traditional cuisine of Somalis from the Horn of Africa. Somali cuisine does have moderate foreign influence from different countries mainly due to trade but traditionally also varies from region to region due to the expansiv ...
. Eritreans also tend to use less seasoned butter than the Ethiopian counterparts, making the dishes a bit lighter. The
Italians
, flag =
, flag_caption = The national flag of Italy
, population =
, regions = Italy 55,551,000
, region1 = Brazil
, pop1 = 25–33 million
, ref1 =
, region2 ...
colonized Eritrea which influenced the dish. For example, the use of tomatoes demonstrates the Italian influence.
Middle Eastern
The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabia (including the Arabian Peninsula and Bahrain), Asia Minor (Asian part of Turkey except Hatay Province), East Thrace (European ...
influence.
Preparation
The meat is first cooked and then tomatoes and red onions are added. After being slow cooked for hours, the spices are added. The dish also traditionally uses a clarified butter called ''t’esmi'' that resembles ''
ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals.
Description
Ghee is typically prepared by simmering butter, which is churned from c ...
'' but is seasoned with herbs and spices.
Storage
In an airtight container, zigni can be stored for three days in the
refrigerator
A refrigerator, colloquially fridge, is a commercial and home appliance consisting of a thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from its inside to its external environment so th ...