Eritrean Injera & Zigni
- Soomaali
- Canjeero iyo Signi
- Français
- Injera d’Erytrée et Zigni
- العربية
- زقني وإنجيرا أرترية
By Leila & Abdullahi · ·
Many stories can be told through food. Food transcends borders and it can connect us and become a means of creating goodwill between people. From the beginning, our objective was to reach out to our neighbours and to understand them through their culture.
This meal was prepared for us by our friend, Fatma Nasrai, who is originally from Eritrea. She prepared her version of the Eritrean Injera and Zigni. When she told us that she was going to make a simplified version of the traditional Zigni, we were very happy. That fit well with our overall concept of simplifying traditional recipes to suit our busy lifestyles.
While cooking with Fatma, we found that there were many similarities as well as some differences between her style of cooking and ours. It was a delightful experience and it is one which we strongly urge you to try by cooking food with a neighbour, friend, colleague, who has a different background than yours.
After the food was prepared, we sat down and shared not just the meal, but also stories and memories…
Watch
Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Flour Mix
Starter Mixture
Injera Batter
Zigni
Method
Tap a step to mark it done.
Injera ingredients Ingredients 2 Ingredients 3 Ingredients 4 Making the yeast mixture for the injera. Add the flour mix and yeast.
Add the water gradually.
Mix well and keep adding the water.
Let the yeast activate for 30 minutes.
Steps for preparing Injera. Pour the flour mix in a large bowl.
Add the yeast mixture, then add the water gradually.
Mix well and keep adding the water.
Let the batter ferment overnight.
Cook as shown in the video.
Preparing the Zigni. In a large pot set on medium heat, add the oil and beef.
Add the cumin powder.
Add the trumric powder.
Add the tomato paste.
Add the chopped onions.
Add the sweet peppers and chopped tomatoes.
Add the vegetable seasoning.
Stir very well.
Cover and cook over medium heat for two hours.
Finishing the Zigni Add the berbere spice.
Add the browned butter or ghee.
Add the minced garlic.
Cover and cook over medium heat for five minutes.
Comments
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Thnkz waxan halkan ugamahad celinayaa maamulaha wepseitkan kaas oo bulashada somalaiyed wax tarweyn oo habka cuntada loosameyo naga caawiyay cunooyinka gaarka eh iyo kuwa Hidaha iyo dhaqanka somaliyed
hello, i found out, that injera is originally coocked with teff, isn`t it? i was happy to see that i can order teff at internett in germany. so i ordert it, and at all it was great!
cheers
Klaus
Not all injera is cooked with teff. No teff is added to The Somali Injera. It is great that you can buy teff online.
Replying to A&L
Thanks for the info. didn`t know that. so, than mine is an ethopian injera.
cheers
klaus
mansha allah allah haydinbarakeeyo walid kiin iyo awaladinaba iyo dhaman intaada kakoban tihin
Aamiin walaal. Aad iyo aad ayaa u mahadsan tahay. Qayr badan ayaan Eebbe kaaga baryaynaa.
asc aad ayaa umahadsan tihin burka qamiiraka meeshena lagama helo burka cadiga maku sameysan karaa canjeerada mahadsanid
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Adigaa mahadda mudan. Burka caadiga waa ka qasi kartaa laakiinse waqti badan ayuu u baahanaaya si uu u qamiiro. Habeenka ka horeeya qas banaanka u dhaaf.
walalo please ii macnee waxay tahay huruud iyo berbere adoo mahadsan raalina ah waayo (huruud) kalar ayan u aqaana. thanks indeed.
Huruud waa buhaar cuntada lagu darsado; Soomaaliya haweenka wejigana wey marsan jireen. Af-Ingiriisiga waxaa loo yaqaanaa “turmeric,” af-Carabigana waa “kurkum ama hurd.” Berbere waa dhoor nooc buhaar sida xawaashka oo kale, waxaa badi laga isticaalaa Ethiopia iyo Eritrea, Soomaalida qaarkoodna wey isticmaalaan.