Eritrean Cheese Dip with Injera

Ingredients

The Eritrean adaptation of the fondue savoyarde replaces some of the traditional French ingredients with Eritrean spices and flavors. The original dish typically uses Swiss cheeses like Gruyère and Emmental, while the Eritrean version incorporates local cheeses such as Ayib and Zigni. Additionally, the Eritrean Cheese Dip with Injera introduces Eritrean spices like berbere and mitmita to add a unique kick to the dish. We alse have the original recipe for Fondue Savoyarde, so you can check it out.

• 250g (8.8 oz) Ayib cheese, grated 250g (8.8 oz) Ayib cheese, grated
• 250g (8.8 oz) Zigni cheese, grated 250g (8.8 oz) Zigni cheese, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon berbere spice 1 teaspoon berbere spice
• 1 teaspoon mitmita spice 1 teaspoon mitmita spice
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon olive oil 1 tablespoon olive oil
• Injera, for serving Injera, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 18g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a fondue pot or a heavy-bottomed saucepan, heat the olive oil over medium heat.
2. 2.
   Add the minced garlic and sauté until fragrant.
3. 3.
   Reduce the heat to low and gradually add the grated Ayib and Zigni cheeses, stirring continuously until melted and smooth.
4. 4.
   Stir in the berbere spice, mitmita spice, and lemon juice, ensuring they are well incorporated into the cheese mixture.
5. 5.
   Continue to cook the cheese dip on low heat for another 2-3 minutes, stirring occasionally to prevent sticking.
6. 6.
   Remove the pot from heat and transfer the cheese dip to a serving bowl.
7. 7.
   Serve the Eritrean Cheese Dip with warm injera for dipping.

Treat your ingredients with care...

• Ayib cheese — Ayib cheese is a traditional Eritrean cheese that is similar to cottage cheese. If Ayib cheese is not available, you can substitute it with a mild, crumbly cheese like feta or queso fresco.
• Zigni cheese — Zigni cheese is a semi-hard cheese with a slightly tangy flavor. If you cannot find Zigni cheese, you can use a combination of cheddar and mozzarella cheeses.
• Berbere spice — Berbere is a spicy Eritrean spice blend. Adjust the amount of berbere spice according to your spice tolerance.
• Mitmita spice — Mitmita is a hot chili powder used in Eritrean cuisine. Use it sparingly if you prefer a milder dip.

Tips & Tricks

• For a more intense flavor, you can add a small amount of finely chopped onions and tomatoes to the cheese dip.
• If the cheese dip becomes too thick, you can add a splash of milk or cream to achieve the desired consistency.
• Experiment with different Eritrean spices to customize the flavor of the dip according to your preference.
• Serve the cheese dip in a traditional Eritrean clay pot for an authentic touch.
• Leftover cheese dip can be refrigerated and reheated gently on the stovetop or in the microwave.

Serving advice

Serve the Eritrean Cheese Dip with Injera as a centerpiece of a communal meal. Place the fondue pot or serving bowl in the middle of the table, surrounded by pieces of torn injera. Encourage your guests to dip the injera into the warm cheese mixture, savoring the flavors and enjoying the interactive dining experience.

Presentation advice

To enhance the presentation of the Eritrean Cheese Dip with Injera, garnish the dip with a sprinkle of berbere spice and a few fresh herbs such as cilantro or parsley. Arrange the torn injera around the serving bowl, creating an inviting display of colors and textures.