Abissinia prepares Zignie
A traditional dish in Eritrea, beef in spiced sauce is served with Injera, a sour flat bread that acts as a plate. It's on the menu at Abissinia restaurant, run by Dantina Woldebruk-Horst.
The unique food culture in Eritrea and Ethiopia
Datina Woldebruk-Horst had to leave home due to the civil war with Ethiopia. She missed the culture, especially the food culture. "Meals and eating are a very important part of our culture in Eritrea, as we eat from one plate, using our hands. That means that it's not solely about the food but about these different hands which are sharing the plate. That trust is what makes the difference!"
From sourpuss to successful cook in just six years
"I was never very good at cooking, actually. But practice makes perfect. If someone from Eritrea were asked about my cooking skills, everyone would laugh because really, I have two left hands. I could only eat, not cook. But I've learned a lot in six years!" - Dantina Woldebruk-Horst
A taste of home in recipe form
Dantina Woldebruk-Horst has written down her recipes in Ethiopian script. She uses not only the Ethiopian national language of Amaric, but also the Eritrean languages Tigre and Tigrinya. Like the Latin alphabet, it is read from left to write but is a one-syllable script containing 26 basic characters that are expanded upon during pronunciation.
Injera - flat bread made of sourdough
"Injera is a staple in the Eritrean diet. Everything is eaten with injera - everything! Whether at noon or at night, it is our main dish. It's a bit sour, because we let it settle for two to three days. It's made in a special pan and is served at every meal." - Dantina Woldebruk-Horst
Standard Eritrean fare
The most important ingredient in this beef dish is Berbere - a spicy mixture of spices that include chili peppers, ginger and garlic. It's used in many dishes in Eritrea. Besides that, for Eritrean cuisine, you need to bring a large helping of patience, as preparation takes time.