Eritrean cuisine is based on

Eritrea Eritrea ( ; ti, ኤርትራ, Ertra, ; ar, إرتريا, ʾIritriyā), officially the State of Eritrea, is a country in the Horn of Africa region of Eastern Africa, with its capital and largest city at Asmara. It is bordered by Ethiopi ...

's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine shares similarities with the

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

of neighboring

Ethiopia Ethiopia, , om, Itiyoophiyaa, so, Itoobiya, ti, ኢትዮጵያ, Ítiyop'iya, aa, Itiyoppiya officially the Federal Democratic Republic of Ethiopia, is a landlocked country in the Horn of Africa. It shares borders with Eritrea to the ...

and the cuisines from other

African countries This is a list of sovereign states and dependent territories in Africa. It includes both fully recognised states, states with limited or zero recognition, and dependent territories of both African and non-African states. It lists 56 sovereign state ...

in the region.

Overview

Eritrean cuisine shares similarities with surrounding countries' cuisines; however, the cuisine has its unique characteristics. The main traditional food in Eritrean cuisine is '' tsebhi'' (

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...

), served with '' injera'' (flatbread made from teff,

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

, or

sorghum ''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many other ...

and ''hilbet'' (paste made from

legumes A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock for ...

; mainly

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest p ...

and faba beans). A typical traditional Eritrean dish consists of ''injera'' accompanied by a spicy stew, which frequently includes beef, goat, lamb or fish. Overall, Eritrean cuisine strongly resembles that of neighboring

, although Eritrean cooking tends to feature more

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

than Ethiopian cuisine on account of its coastal location. Eritrean dishes are also frequently lighter in texture than Ethiopian meals as they tend to employ less seasoned butter and spices and more

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es, as in '' tsebhi dorho''. Additionally, owing to its colonial history, cuisine in Eritrea features more

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Ita ...

influences than are present in Ethiopian cooking, including more

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ...

specials and greater use of

curry A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in trad ...

powders and

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

People in Eritrea likewise tend to drink coffee

Christian Christians () are people who follow or adhere to Christianity, a monotheistic Abrahamic religion based on the life and teachings of Jesus Christ. The words ''Christ'' and ''Christian'' derive from the Koine Greek title ''Christós'' (Χρι� ...

Eritreans also drink ''sowa'' (a bitter fermented barley) and ''mies'' (a fermented honey beverage), while

Muslim Muslims ( ar, المسلمون, , ) are people who adhere to Islam, a monotheistic religion belonging to the Abrahamic tradition. They consider the Quran, the foundational religious text of Islam, to be the verbatim word of the God of Abrah ...

Eritreans abstain from drinking alcohol.

Common foods and dishes

When eating '' injera'' diners generally share food from a large tray placed in the centre of a low dining table. Numerous pieces of ''injera'' are layered on this tray and topped with various spicy stews. Diners break into the section of ''injera'' in front of them, tearing off pieces and dipping them into the stews. The stews that accompany ''injera'' are usually made from beef, chicken, lamb, goat, mutton, or vegetables. Most Eritreans, with the exception of the Saho, like their food spicy and hot. ''

Berbere Berbere ( Oromo: ''Barbaree'', am, በርበሬ ''bärbäre'', ti, በርበረ ''bärbärä'') is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, '' k ...

'', a mixture that consists of a variety of common and unusual herbs and spices, accompanies almost all dishes. Stews include ''

zigni Zigni ( ti, ዝግኒ) or kai wat ( am, ቀይ ወጥ) is a popular Eritrean and Ethiopian stew (tsebhi or wat (food), wat) made from meat, Tomato, tomatoes, Red onion, red onions and Berbere, Berbere spices. The meat can be beef, Lamb and mutton ...

'', made with beef; ''dorho tsebhi'', made with chicken; ''alicha'', a vegetable dish made without ''berbere''; and '' shiro'', a purée of various

legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock for ...

s. When making '' ga'at'', a ladle is used to make an indentation in the dough, which is then filled with a mixture of ''berbere'' and melted butter, and surrounded by milk or

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...

. When dining, a small piece of ''ga'at'' is dipped into the ''berbere'' and the butter sauce, and then into the milk or yogurt. Influenced by its past as an Italian colony, Eritrean cuisine also features unique interpretations of classic Italian dishes. Among these specialties are pasta sauces spiced with ''berbere''.

Breakfast

* ''Kitcha fit-fit'', a dish made from pieces of a hearty pancake tossed in clarified butter and spices. The pancake is usually made of different types of flour, or dry porridge mixed with water and other seasonings. The heat can be adjusted by pouring more or less ''berbere'' (the hot spice) on the ''kitcha'' when it is finished. Normally served for breakfast with a side of yogurt or sour milk. * '' Fit-fit'', made with torn up pieces of ''injera'' and usually leftover stew. It can also be made with a mixture of onions, ''berbere'', tomatoes, jalapeños and butter instead of leftover stews. Also called '' fir-fir''. Ga'at food

* '' Ga'at'' or ''akelet'', a porridge made of flour and water, served in a bowl with an indentation made in the center where clarified butter and berbere are mixed; yogurt is normally put on the sides surrounding it. It is similar and related to other stiff African porridge dishes like ''

ugali Ugali or Posho or sima (for others, see ) is a type of maize meal made from maize or corn flour in several countries in Africa. Sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. ...

'', '' pap'' and ''

fufu Fufu (or fufuo, foofoo, foufou ) is a dough-like food found in West African cuisine. In addition to Ghana, it is also found in Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the ...

''. * ''

Shahan ful Shahan ful, simplified to ''ful'', is a dish common in Sudan, South Sudan, Somalia, Ethiopia and other parts of the Horn of Africa, which is generally served for breakfast. Believed to originate from Sudan, it is made by slowly cooking fava beans ...

'', sauteed and mashed fava beans, served with onions, tomatoes, jalapeños, cumin, yogurt and olive oil. It is normally eaten with pieces of bread dipped in the dish to scoop out the bean mixture. * ''

Panettone Panettone (, ; lmo, label= Milanese, panetton ) is an Italian type of sweet bread, and fruitcake, originally from Milan, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in South ...

''; due to Italian influence on Eritrea, this bread is commonly served with tea or during the

coffee ceremony Coffee ceremony of Ethiopia and Eritrea is a core cultural custom in Ethiopia and Eritrea. There is a routine of serving coffee daily, mainly for the purpose of getting together with relatives, neighbors, or other visitors. If coffee is politel ...

Lunch/dinner

Most dishes common to Eritrea are either meat-based or vegetable-based stews that are served over the spongy, fermented bread '' injera''. * '' Tsebhi''/''Zigni''—a spicy stew made with lamb, mutton, cubes of beef or ground beef and ''

berbere Berbere ( Oromo: ''Barbaree'', am, በርበሬ ''bärbäre'', ti, በርበረ ''bärbärä'') is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, '' k ...

'' * ''Dorho''—a spicy stew made with ''berbere'' and a whole chicken * ''Qulwa''/''Tibsi''—sauteed meat, onions, and ''berbere'' served with a sauce * ''Alicha''—a non-''berbere'' dish made with potatoes, green beans, carrots, green peppers, and turmeric * '' Shiro''—a stew made with ground chickpea flour, onions and tomatoes * ''Birsen''—lentils, often cooked with onions, spices, and tomatoes. This curry can be made with or without ''berbere''. * ''Hamli''—sauteed spinach, garlic and onions Sweet Asmara Caffe (8351473807)

Beverages

'' Suwa'' is the name for the home-brewed

beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...

common in Eritrea. It is made from roasted corn, barley, and other grain and is flavored with ''

gesho ''Rhamnus prinoides'', the shiny-leaf buckthorn, is an African shrub or small tree in the family Rhamnaceae. Commonly referred to as "gesho" it was first scientifically described by French botanist Charles Louis L'Héritier de Brutelle in 1789. ...

'', a type of buckthorn leaf. The beverage is often made for celebrations; a sweet honey wine (called '' mies'') is also commonly served. The

is one of the most important and recognizable parts of Eritrean cultures. Coffee is offered when visiting friends, during festivities, or as a daily staple of life. If coffee is politely declined, then tea () will most likely be served. Even though Eritrea has a tradition of coffee drinking for centuries,

-style coffee like

espresso Espresso (, ) is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water (about ) is forced under of pressure through finely-ground coffee beans. Espresso can be made with a wide variety of coffee beans a ...

and

cappuccino A cappuccino (; ; Italian plural: ''cappuccini'') is an espresso-based coffee drink that originated in Austria and was later popularized in Italy and is prepared with steamed milk foam ( microfoam). Variations of the drink involve the use of ...

are extremely common in Eritrea, served in practically every bar and coffee shop in the capital

Asmara Asmara ( ), or Asmera, is the capital and most populous city of Eritrea, in the country's Central Region. It sits at an elevation of , making it the sixth highest capital in the world by altitude and the second highest capital in Africa. The c ...

. The biggest brewery in the country is

Asmara Brewery Asmara Brewery (formerly, Melotti Brewery) is a brewery in Eritrea, founded in 1938. The brewery was nationalized by the Derg during the Eritrean War of Independence. The brewery operates a Asmara Brewery (sport), football team, which plays in the ...

, built 1939 under the name Melotti. The brewery today produces a range of beverages. A popular beverage that is common during festivities is Eritrean-style Sambuca; in Tigrinya it is translated to ''areki''.

List of common Italian Eritrean dishes or food

* Eritrean-style lasagna * ''Cotoletta alla milanese'' (Milano cutlet) *

Capretto Cabrito () is the name in both Spanish and Portuguese for roast goat kid in various Iberian and Latin American cuisines. Argentina Cabrito is also a regional specialty of Córdoba Province in Argentina, especially the town of Quilino, which ...

* Spaghetti bolognese (''pasta al sugo e berbere'') *

Frittata Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word ''frittata'' is Italian and roughly translates to "fried". ...

* Pasta ''al forno'' *

Pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, on ...

Gelato Gelato (; ) is the common word in Italian for all kinds of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6%–9% butterfat, which is lower than other styl ...

* Panna cotta

References

External links

Eritrean food practices
{{DEFAULTSORT:Eritrean Cuisine East African cuisine