Tsebhi Sega

Finely dice the onions and cook them in a dry pot over medium-low heat, stirring frequently, until they are deeply caramelized and golden brown. This slow process of browning the onions without oil is essential to building the stew's rich base.

Add a small amount of oil or spiced butter (tesmi) to the pot, then stir in the minced garlic and grated ginger. Cook for 2 minutes until fragrant.

Add berbere spice blend and stir it thoroughly into the onion mixture, cooking over medium heat to bloom the spices. Continue stirring to prevent burning, allowing the mixture to deepen in color and aroma.

Add the chopped tomatoes to the pot and stir to combine with the spiced onion base. Cook until the tomatoes have broken down completely and the sauce has thickened.

Add the ground or cubed meat to the pot, breaking it up thoroughly and stirring to coat every piece evenly in the sauce. Cook until the meat is fully browned on all sides.

Pour in enough water or broth to cover the meat, then reduce the heat to low and allow the stew to simmer gently, partially covered. Stir occasionally to prevent sticking.

Season with salt and black pepper to taste, adjusting the spice levels as needed. Continue simmering uncovered until the sauce reaches a thick, rich consistency.

Remove the pot from heat and allow the Tsebhi Sega to rest for a few minutes before serving. Serve hot alongside injera flatbread for a traditional Eritrean meal.