Eritrea

Zigni

Spiced Beef Stew

Ingredients: 400g beef chuck (cubed), 60ml niter kibbeh (spiced butter) or clarified butter, 3 large onions (finely diced), 45g berbere spice blend, 4 garlic cloves (minced), 20g fresh ginger (grated), 400g tomatoes (crushed), 250ml beef stock, 5g black cardamom, Salt to taste, Injera for serving.

Preparation: In a heavy pot, cook onions over medium-low heat without any fat, stirring frequently, until deep brown and caramelized, about 25 minutes. This is crucial—Eritrean cooking relies on this slow onion base. Add niter kibbeh and let it melt into onions. Stir in berbere, garlic, ginger, and cardamom. Cook 3 minutes until fragrant. Add tomatoes and cook 10 minutes until thickened. Add beef pieces, turning to coat in spice mixture. Pour in stock, bring to simmer. Cover and cook on low heat for 2-3 hours, stirring occasionally, until beef is very tender and sauce is rich and thick. Add more water if needed during cooking. Adjust salt and serve on or with injera.

💡 Don't rush the onions—their deep caramelization is the secret to authentic zigni. The dish improves dramatically when made a day ahead.

Shiro

Chickpea Flour Stew

Ingredients: 100g shiro powder (roasted chickpea flour with spices), 30ml olive oil, 1 onion (finely minced), 3 garlic cloves (minced), 15g fresh ginger (grated), 15g tomato paste, 5g berbere (or to taste), 500ml warm water, Salt to taste, Fresh cilantro for garnish.

Preparation: Heat oil in a saucepan. Sauté onion until softened and lightly golden. Add garlic and ginger, cooking until fragrant. Stir in tomato paste and berbere, cooking 1 minute. Gradually whisk in shiro powder, stirring constantly to prevent lumps. Slowly add warm water while whisking, incorporating completely between additions. Bring to a gentle simmer, stirring frequently. The mixture will thicken significantly. Cook on low heat for 15-20 minutes, stirring often to prevent sticking. The finished shiro should be smooth, thick, and creamy—like soft polenta. Season with salt. Drizzle with a little extra oil and garnish with fresh cilantro. Serve immediately with injera.

💡 Shiro thickens as it sits—if reheating, add water to loosen. The traditional version is quite thick, but adjust to your preference.

Himbasha

Celebration Bread

Ingredients: 300g bread flour, 7g instant yeast, 60g sugar, 5g salt, 5g ground cardamom, 3g ground coriander, 1 egg, 120ml warm milk, 60g butter (melted), 1 egg yolk (for glaze), Sesame or nigella seeds for topping.

Preparation: Mix flour, yeast, sugar, salt, and spices in a large bowl. Add egg, warm milk, and melted butter. Knead until smooth and elastic, about 10 minutes. Cover and let rise in a warm place until doubled, about 1.5 hours. Punch down dough and shape into a round about 25cm across. Place on a parchment-lined baking sheet. Use a sharp knife or dough scraper, cut a pattern of lines from center outward, creating 8-12 segments (don't cut all the way through). Cover and let rise 30 minutes. Preheat oven to 180°C. Brush top with egg yolk and sprinkle with seeds. Bake 25-30 minutes until golden brown and sounds hollow when tapped. Cool slightly before serving.

💡 The decorative pattern can be any design meaningful to you—some families have traditional patterns passed down through generations.

✍️ Author's Note Radim Kaufmann

Asmara is a time capsule — a city of Fiat Cinquecento taxis, Futurist architecture, and espresso bars where elderly men in berets read Italian newspapers. I found a bottle of Medeber red in a small shop near Cinema Roma. It was, to be diplomatic, a wine of archaeological rather than oenological interest — thin, oxidized, and tasting of another era entirely. But the mes I drank in a traditional bar in the Mercato was magnificent: golden, honeyed, and buzzing with the wild flavors of gesho hops. Eritrea's wine future, if it has one, likely lies in rediscovering and refining this ancient honey wine tradition rather than chasing European grape varieties.