Wild boar zighini

Ingredients for 4 people:

800 g of wild boar meat

2 onions

3 tablespoons of berbere

500 g of tinned tomatoes

50 g of tomato concentrate

4 hard-boiled eggs

Clarified butter

water (as required)

Salt

Cooking instructions:

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.