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Zigni And Mushroom Wot

Hello you will need these to get you started before we start cooking these two recipes. They are Berebre, Niter Kibbeh, Simplified Mekelesha to get started. These have to be made just before you start cooking these dishes. Now to start take 1lb or 1 kg of lamb, .goat, chicken breast only, veal or beef and cut them in to tiny pieces. It is similar to making batli gosht if you remember that post but this is from Ethipoia and Eretria. Eretria was a part of Ethiopia a long time ago and there was some conflict and they split. Rinse the meat in cold water with a capful of white vinegar added and rinse several times to clean the meat.

The meat is for the zigni which starts like this by adding 1 oz of olive oil or vegetable oil in to a pot on high heat and add 1 half of a large onion because you will need the other half for the other recipe on this very same post below this one. Cook the onion until it is brown, add 1 half of a bullion cube because this one too is also goiing in to the mushroom wot as well. Add the berebre at least divide this in half and same with the niter kibbeh too and stir. Add 1 tomato and 1 pinch each of rosemary and oregano, 3 dashes of maggi or knorr aroma. Stir unitl the tomato becomes mushy. Add the tiny pieces of meat and cover and reduce heat to low and cook for 30 minutes.

Now for the mushroom wot: again on high heat in another pot or a cast iron skillet add 1 oz of olive oil or vegetable oil and the remaining half of the large onion diced and cooked until it turns brown and add the remaining berebre and niter kibbeh either with mekalesha or without or you can just add 1 green chili and niter kibbbeh. Add the remaining half of the bullion cube, 3 dashes of maggi or knorr aroma and the mushrooms. stiit until soft and make sure they are well cleaned before using and you will need at least 1 cup of white mushrooms. This is widely eaten with injera. Enjoy.

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