Zigni wat recipe

A recipe for Ethiopian doro wat, a spicy stewed chicken dish. This recipe is how we made doro wat when I worked at an Ethiopian restaurant.

Zigni is considered to be the national dish of Eritrea although it also popular in Ethiopia where it is called kai wat. It is basically a beef stew that is often served with pasta. The Italians were the ones that colonized Eritrea and this dish is a clear influence.

Shiro wot is a vegetarian stew made from chickpea flour, onion, garlic and spices, popular in Ethiopia and Eritrea.

Doro wat is an incredibly fragrant, spicy, flavorful, rich slow-cooked Ethiopian chicken stew mostly eaten for special occasions and family gatherings.

Dispelling the name of #Ethiopia DOROWAT vs. #Eritrea #Zigni is a term of "Chicken stew with onion, tomato sauce, boiled eggs and spices" used even with #Italian-Eritrean usually served over injera bread or Rice.

This zigni berbere recipe, a spicy Eritrean beef stew, is a feast for the senses.

Love spicy food? Fancy trying something new? Then why not have a go at this delicious Eritrean beef stew. In our house at the moment, shin of beef is currently enjoying a period of popularity, as it is one of the most delicious, tasty and tender cuts of beef to cook slowly and also relatively economical. Aside from a handful of staples, I've always enjoyed cooking new dishes on a regular basis, and re-creating food that I've enjoyed out and about. Finding new ways to slow-cook beef is always…

Shiro Wat, also known as Shuro or Shiro Wot, is a staple in any Ethiopian vegetarian platter. It's a rich and creamy chickpea stew simmered slowly and served over traditional sour flatbread, injera, and a host of other vegetarian dishes. Each bite brings me back to the first time I tried it in Addis Ababa, making it a beloved favorite in my kitchen!