Wild boar zighini
Ingredients for 4 people:
800 g of wild boar meat
3 tablespoons of berbere
500 g of tinned tomatoes
50 g of tomato concentrate
4 hard-boiled eggs
water (as required)
Slice the onions thinly and simmer them in a non-stick pan without any seasonings, until they lose their water. This will take about 10 minutes. Add the clarified butter and cook the onions until they take on a creamy texture.
Add the berbere, dissolved in a glassful of water. Add salt and leave to cook on a low heat until the water has evaporated. Now add the tomatoes and the tomato concentrate, dissolved in a glassful of water. Continue cooking on a low heat until the water in the tomatoes has reduced.
At this point add the meat, cut into little cubes about 2 centimeters in diameter, and leave to cook on a low heat until it is tender. At least 2 hours’ cooking will be required.
If necessary, add just enough water to keep the sauce of the meat dense but not too dry. Shortly before serving, hard-boil the eggs. Cut them in half and add them to the stew.
Carry on cooking for a few minutes and then serve the dish nice and hot. Serve this stew with pita bread or piadine. In the original version, zighini is served with injera, a bread made from teff flour.