Zigni

What we know so far

Zigni is the stew at the centre of Eritrean eating: beef cooked slowly in a thick, dark red sauce of onions, tomato and berbere, the chilli and spice blend that gives Eritrean and Ethiopian food its heat. In Tigrinya it is also called tsebhi sga, "meat stew". It is served on injera and eaten by hand, everyone from the same tray, and it is the dish a household makes when guests come.

The draft was written from 4 published sources and holds 13 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting