Danish-inspired Zigini with Rye Bread

Ingredients

In this Danish-inspired adaptation, we substitute the traditional injera with dense and flavorful rye bread, which adds a distinct Danish touch to the dish. The flavors of the stew remain true to the original Zigini, with slow-cooked meat in a rich tomato-based sauce infused with aromatic spices. The use of rye bread enhances the overall taste and texture, creating a unique fusion of Ethiopian and Danish cuisines. We alse have the original recipe for Zigini with injera, so you can check it out.

• 500g (1.1 lb) beef or lamb, cubed 500g (1.1 lb) beef or lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons ginger, grated 2 teaspoons ginger, grated
• 2 teaspoons berbere spice blend 2 teaspoons berbere spice blend
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup beef or vegetable broth 1 cup beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Rye bread, sliced Rye bread, sliced

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the cubed meat to the pot and cook until browned on all sides.
4. 4.
   Stir in the berbere spice blend, paprika, cumin, and coriander, coating the meat evenly.
5. 5.
   Pour in the diced tomatoes and broth, and season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Zigini hot, garnished with fresh parsley, alongside slices of rye bread.

Treat your ingredients with care...

• Rye bread — Choose a dense and flavorful rye bread for this dish, as it will complement the rich flavors of the Zigini. If you can't find rye bread, you can substitute it with whole grain bread for a similar texture.

Tips & Tricks

• For a spicier Zigini, increase the amount of berbere spice blend according to your taste preferences.
• If you prefer a thicker sauce, you can simmer the Zigini uncovered for the last 30 minutes of cooking to allow the sauce to reduce and thicken.
• Leftover Zigini can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Danish-inspired Zigini hot, with slices of rye bread on the side. The rye bread can be used to scoop up the stew or enjoyed separately.

Presentation advice

To enhance the presentation, garnish the Zigini with fresh parsley. Serve the stew in a deep bowl alongside the sliced rye bread on a rustic wooden platter.