Stews
Zigni
Asmara, Eritrea
The signature Eritrean stew; beef cubes simmered in a deep red sauce of berbere, tomatoes, tomato paste, onions, and garlic; often finished with lemon juice and coriander; served atop injera with hard-boiled eggs; the most iconic dish of Eritrean cuisine.
Original eatfuls sticker artwork
What it is
A closer look at Zigni.
The signature Eritrean stew; beef cubes simmered in a deep red sauce of berbere, tomatoes, tomato paste, onions, and garlic; often finished with lemon juice and coriander; served atop injera with hard-boiled eggs; the most iconic dish of Eritrean cuisine.
What to look for
Know it when you find it.
Deep red, glossy sauce clinging to tender beef cubes; the berbere heat builds slowly; served on injera with hard-boiled eggs halved on top; found in every tsebhi house in Asmara.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Zigni.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Cyprus
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Αφέλια
Pork cubes marinated in red wine and cracked coriander seed, then braised in the same wine until the sauce reduces to a glaze.
Philippines
Tomato Stew
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Antigua and Barbuda
Fungee and Pepperpot
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Antigua and Barbuda
Antiguan Ital Stew
Ital Stew
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Rwanda
Agatogo
Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.