Here is our recipe for cooking this delicious Eritrean dish.

This is a stew type of meal, rich in flavours and UNIQUE in taste. No other curry or similar dish has got the combination of Zest, flavour, taste and smoothness that this dish offers. This is manily due to the 'spice mix' used in cooking.

This is how you do it..

Chop 500 gms of onions and 5 large garlic cloves very finely and place in a non stick pan. Roast for about 10 minutes in a low fire until they are uniform brown in colour. Add a little water and stir until the onions have melted into a paste like consistency. Add about 8 Table spoons of oil or butter according to preference and stir for another 10 minutes. Add 5/6 Table spoonfulls of 'Berbere Powder' adding a bit of water and stir for another 15 minutes. Add 500 grams of peeled tomatoes and 200 grams of Tomato Puree and stir well until all water has evaporated and the sauce has maintained a consinstency of a thick soup. Add 500 grams of meat which has been finelly chopped and cook until the water released by the meat has evaporated.

Add 2 glasses of water and simmer for another 15 minutes. Finally add salt, place the pre boiled and peeled eggs and simmer for another 10 minutes. Now sit down and enjoy your masterpiece!

Ingredients

500 grams of finelly chopped meat.(Chicken or beef) 500 Grams finelly chopped onions, 5 large garlic cloves, 8 Table spoons of oil or fat (as you like) ,5/6 spoons of 'Berbere Powder', 500 grams peeled tomatoes, 200 grams of Tomato puree, 6 Hard boiled eggs 'Zighini' is ideally eaten on a plate covered with layers of 'injera' It can be eaten with Rice or even Polenta.

If you wish to try this delicious recipe and wish to have some 'Berbere Powder' please send me an email. We shall be delighted to supply you with it: costas@mybaobab.com