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Mansa Musa was the ruler of the Mali Empire in West Africa. Details recorded here should be sourced; unknown information is left blank.
MORE →Reflects the personal views, recollections, and perspective of the author, Mike Davis.
This is a personal recollection on the Move fire on May 13, 1985
Zigni with injera | |
| Type | Entrée |
|---|---|
| Place of origin | |
| Region or state | East Africa |
| Main ingredients | meat, tomatoes, red onions and Berbere spices |
Zigni (Tigrinya: ዝግኒ), kaih tsebhi (Tigrinya: ቀይሕ ጸብሒ) or kai wat (Amharic: ቀይ ወጥ)[1][2] is a popular Eritrean and Ethiopian stew (tsebhi or wat) made from meat, tomatoes, red onions and Berbere spices.[1] The meat can be beef, lamb, goat, or chicken and usually placed on a plate of injera, a type of unleavened bread made from teff flour.[3][4][5][6] It can be eaten for lunch or dinner.[1] The dish requires a relatively long amount of time but not a lot of active effort to make.[1] The traditional recipe can take as long as five to six hours to prepare.[6] As such, it is sometimes reserved for special occasions.[6] The Berbere spices can make the zigni spicy and give it a red color.[1][5]
It is considered to be the national dish of Eritrea.[1][2]
A traditional component of Eritrean cuisine is tsebhi, which are meat stews served with injera.[5] This is similar to Ethiopian cuisine, as the history is shared by both groups of people.[5] However, Ethiopians use Amharic names whereas Eritreans use Tigrinya names.[7] There are also similarities with Somali cuisine.[5] Eritreans also tend to use less seasoned butter than the Ethiopian counterparts, making the dishes a bit lighter.[7] The Italians colonized Eritrea which influenced the dish.[8] For example, the use of tomatoes demonstrates the Italian influence.[7] Cumin and curry powder reflect the Middle Eastern influence.[7]
The meat is first cooked and then tomatoes and red onions are added.[1] After being slow-cooked for hours, the spices are added.[1] The dish also traditionally uses a clarified butter called t’esmi that resembles ghee but is seasoned with herbs and spices.[1]
In an airtight container, zigni can be stored for three days in the refrigerator or one month in the freezer.[6]
Source: Wikipedia. Article content is retrieved live through the MediaWiki API.
Zigni (Tigrinya: ዝግኒ), kaih tsebhi (Tigrinya: ቀይሕ ጸብሒ) or kai wat (Amharic: ቀይ ወጥ) is a popular Eritrean and Ethiopian stew (tsebhi or wat) made from meat, tomatoes, red onions and Berbere spices. The meat can be beef, lamb, goat, or chicken and usually placed on a plate of injera, a type of unleavened bread made from teff flour. It can be eaten for lunch or dinner. The dish requires a relatively long amount of time but not a lot of active effort to make. The traditional recipe can take as long as five to six hours to prepare. As such, it is sometimes reserved for special occasions. The Berbere spices can make the zigni spicy and give it a red color. It is considered to be the national dish of Eritrea.
The National Taiwan Symphony Orchestra (NTSO; Chinese: 國立臺灣交響樂團; pinyin: Guólì Táiwān Jiāoxiǎng Yuètuán), founded in 1945, is the oldest symphony orchestra in Taiwan. It is based in Wufeng, Taichung.
The northern barred woodcreeper (Dendrocolaptes sanctithomae) is a sub-oscine passerine bird in subfamily Dendrocolaptinae of the ovenbird family Furnariidae. It is found from southern Mexico through Central America to Colombia, Venezuela and Ecuador.
Vangte or Vangteh is a large village in southern Tedim Township, Falam District, Chin State, in Myanmar. Vangteh is also the name of the village tract where Vangte lies.
Before the 1921 destruction of Tulsa’s Greenwood District, Black residents had created a remarkable center of business and community life. The district included stores, professional offices, entertainment venues and homes owned by Black citizens. Understanding Greenwood means learning what was built—not only what was burned.
MORE →Brown v. Board of Education in 1954.