{"id":15017,"date":"2022-02-09T09:21:37","date_gmt":"2022-02-09T09:21:37","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/02\/09\/zigni-kai-wat-athiopisches-rinder-gulasch\/"},"modified":"2026-01-22T10:30:48","modified_gmt":"2026-01-22T02:30:48","slug":"zigni-kai-wat-athiopisches-rinder-gulasch","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/02\/09\/zigni-kai-wat-athiopisches-rinder-gulasch\/","title":{"rendered":"Zigni \u2013 Kai Wat – \u00c4thiopisches Rinder-Gulasch"},"content":{"rendered":"\n
\"Zigni<\/figure>\n\n\n\n
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Zigni \u2013 Kai Wat – Ethiopian Beef Goulash<\/h3>
Pane-bistecca<\/div><\/div>\n
\n To the flat bread Injera<\/a> from Ethiopia you need a meat dish! This is one of the most cooked meat dishes from Ethiopia, you can get it everywhere.

\nou can use beef or lamb or even chicken. Why did I give it two names? Because Zigni is Eritrean and Kai Wat is Ethiopian. It is cooked the same way however each family has its own variation. Traditionally it is cooked for 5 hours that\u2019s why it is often served at festivities. You need the Berbere seasoning, but do not despair, you can mix it yourself!\n

\n\t\tThis is my second recipe for the Culinary World Travel of Volkermampft,<\/a> in which we travel to Ethiopia. \u00a0 <\/div>\n
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Prep time<\/div>\n
10 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
4 h 15 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
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Total time<\/div>\n
4 h 25 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t