Zigni
Tigrayan Spicy Beef Stew
No, skip this one: about 18g net carbs per serving, close to a full day's carbs on strict keto. Better picks from the same menu are below.
Order one of these instead
What it is
A rich, deeply flavored, and very spicy beef stew originating from the Tigray region of Ethiopia (and Eritrea). It's distinct from general 'siga wat' due to its specific blend of berbere, tomatoes, and often a more pronounced and complex heat profile. Cooked slowly for maximum flavor.
Key ingredients
Beef, berbere, onion, garlic, ginger, tomato paste, niter kibe (clarified butter), fenugreek, salt, water/broth.
If you order it anyway
Omit injera. Confirm no added sugar in berbere or tomato paste. Ensure no potato or excessive carrot is added (some variations include them).
Watch out for
Injera, hidden sugars in berbere/tomato paste, large quantities of onions/garlic, starchy vegetables (e.g., potatoes) if not specified.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Ethiopian menuAll 172 Ethiopian dishes ›
