Zigini, I am guessing based on how it's cooked, is a dish that is meant to turn any cut of meat or offal (expensive, cheap, tough, or already tender) into a delightfully fall-apart, intensely flavorful stew. And it delivers! The finished product looks thusly:
I don't really have a lot else to say other than that the meat stew here is absolutely amazing and delicious, and I will make it again (probably for our weekly potluck sometime sooner rather than later). But honestly, I've never been much of a fan of Injera -- it's pretty nondescript and plain, if you ask me, and the fact that it smells like cocoa powder but doesn't taste like isn't necessarily disappointing....but just odd to me. I mean, I guess it's not really meant to be eaten on it's own, and with the meat folded inside it's just fine and certainly doesn't detract, so I guess I rescind my "complaint." ๐
This post is part of my project: "Around the World in Foodventures" (I decided I want to expand my culinary horizons even further by making the national dish or a popular recipe, or some signature food or traditional meal from every country in the world. Maybe it'll happen alphabetically, or by region, in random order, or something else. I figure if we can't (yet?) travel everywhere, we at least have the luxury of being able to taste it. It’ll be fun and interesting, but obviously, will take a long time to get through -- as we'll only be doing it once a week or so at most. I am chronicling the journey here.)
“If I’m an advocate of anything, it’s to move…Walk in someone else’s shoes or at least eat their food.” --Tony Bourdain