Negui

Negui refers to a traditional Ethiopian stew or curry. It is a staple dish in Ethiopian cuisine and can be prepared with a variety of ingredients, often featuring meat, vegetables, and aromatic spices. The base of negui is typically a rich, slow-cooked sauce, frequently made with onions, garlic, ginger, and berbere, a quintessential Ethiopian spice blend.

Common variations of negui include doro negui, made with chicken, and key negui, which often uses beef or lamb. Vegetable-based negui is also popular, utilizing ingredients like lentils, chickpeas, potatoes, and carrots. The consistency of negui can range from thick to stew-like, depending on the preparation and ingredients used.

Negui is traditionally served with injera, a sourdough flatbread that is a cornerstone of Ethiopian meals. The injera is used as both a plate and an eating utensil, with diners tearing off pieces of injera to scoop up the negui. The complex flavors and hearty nature of negui make it a satisfying and popular dish enjoyed throughout Ethiopia and in Ethiopian restaurants worldwide. Its preparation is often a communal or family affair, reflecting its significance in Ethiopian culinary traditions.