Eritrean cuisine is based on

Eritrea Eritrea, officially the State of Eritrea, is a country in the Horn of Africa region of East Africa, with its capital and largest city being Asmara. It is bordered by Ethiopia in the Eritrea–Ethiopia border, south, Sudan in the west, and Dj ...

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

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, ...

of neighboring

Ethiopia Ethiopia, officially the Federal Democratic Republic of Ethiopia, is a landlocked country located in the Horn of Africa region of East Africa. It shares borders with Eritrea to the north, Djibouti to the northeast, Somalia to the east, Ken ...

with several dishes being cultural to both nations as a result of the two nations having been unified for hundreds of years. It also has influences from

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

cuisine due to the Italian colonization of the nation, and minor influences from other cuisines 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 Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...

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

wheat Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, whe ...

, or

sorghum ''Sorghum bicolor'', commonly called sorghum () and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a species in the Poaceae, grass genus ''Sorghum (genus), Sorghum'' cultivated for its grain. The grain i ...

and ''hilbet'' (paste made from

legumes Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consu ...

; mainly

lentil The lentil (''Vicia lens'' or ''Lens culinaris'') is an annual plant, annual legume grown for its Lens (geometry), lens-shaped edible seeds or ''pulses'', also called ''lentils''. It is about tall, and the seeds grow in Legume, pods, usually w ...

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 Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...

than Ethiopian cuisine on account of its coastal location. Additionally, owing to its colonial history, cuisine in Eritrea features more

influences than are present in Ethiopian cooking, including more

pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...

specials and greater use of

curry Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internatio ...

powders and

cumin Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole ...

. People in Eritrea likewise tend to drink coffee. Christian Eritreans also drink ''sowa'' (a bitter fermented barley) and ''mies'' (a fermented honey beverage), while Muslim 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 ( ''bärbäre'', ''bärbärä'') is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugr ...

'', a mixture that consists of a variety of common and unusual herbs and spices, accompanies almost all dishes. Stews include '' zigni'', made with beef; ''dorho tsebhi'', made with chicken; ''alicha'', a vegetable dish made without ''berbere''; and '' shiro'', a purée of various

legume Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consum ...

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 , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to ...

. 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 cut-up 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'' 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, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn or ''mahindi'' flour in several African countries: Kenya, Uganda, Tanzania, Zimbabw ...

'', '' pap'' and '' fufu''. * '' Shahan ful'', 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''; due to Italian influence on Eritrea, this bread is commonly served with tea or during the coffee ceremony.

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 ( ''bärbäre'', ''bärbärä'') is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugr ...

'' * ''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. * '' Tihlo''–a dish consisting of unfilled dumpling balls made from barley, to be dipped in a spicy meat stew. * ''Hilbet''—a vegan dish consisting of a cream made from powdered fenugreek, lentils and fava beans, typically served with ''Silsi,'' tomatoes cooked with

. * '' 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

Beverages

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

beer Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the ...

common in Eritrea. It is made from roasted corn, barley, and other grain and is flavored with '' gesho'', a type of buckthorn leaf. The beverage is often made for celebrations; a sweet honey wine (called '' mies'') is also commonly served. The coffee ceremony 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 Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of '' Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and nor ...

() will most likely be served. Even though Eritrea has a tradition of coffee drinking for centuries,

-style coffee like

espresso Espresso (, ) is a concentrated form of coffee produced by forcing hot water under high pressure through finely ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is cha ...

and

cappuccino Cappuccino (, ; from German ) is an espresso-based coffee drink traditionally prepared with steamed milk, including a layer of milk foam. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes ...

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 (Eritrea), Central Region. It sits at an elevation of , making it the List of capital cities by altitude, sixth highest capital in the wo ...

. The biggest brewery in the country is Asmara Brewery, 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 Sambuca () is an Italian anise-flavoured liqueur. Its most common variety is often referred to as "white sambuca" to differentiate it from other varieties that are deep blue ("black sambuca") or bright red ("red sambuca"). Like other anise-fla ...

; in Tigrinya it is translated to ''areki''.

List of common Italian Eritrean dishes or food

* Eritrean-style lasagna * ''Cotoletta alla milanese'' (Milano cutlet) * Capretto * Spaghetti bolognese (''pasta al sugo e berbere'') * Frittata * Panettone * Pasta ''al forno'' *

Pizza Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high t ...

Gelato Gelato (; ; ) refers to a specific type of ice cream of Italian origin. In Italian, ''Gelato'' is the common word for all types of ice cream. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of ...

* Panna cotta

References

External links

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