The cuisine of Eritrea - Africa

Africa Eritrea ER Gabon Tunisia Sao Tome and Principe Gambia Niger Ethiopia Sudan Eritrea Somalia Equatorial Guinea Sierra Leone Egypt Mauritania Mauritius Morocco Djibouti South Africa Mali Seychelles Cape Verde St Helena, Ascension Tristan da Cunha*** Madagascar Libya CAR Comoros Liberia Reunion Chad Western Sahara Cameroon Guinea-Bissau DRC Kenya Zambia Swaziland Cote d’Ivoire Nigeria Namibia B. F. Guinea Mayotte Angola Uganda Tanzania Ghana Botswana Senegal Burundi Rwanda Lesotho Togo Benin Congo Mozambique Zimbabwe Malawi Algeria

The foods of Eritrea

Local Eritrean food, famous the world over for its delicious spicy dishes of meat and vegetables served on large spongy pancake called injera, the staple made from teff, wheat or sorghum. Injera is eaten with stew made from meat, fish, vegetables, or any combination of these. Meat or fish stews are called zigini.
The main traditional food in Eritrean cuisine is tsebhi (stew), served with taita (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes; mainly lentil and faba beans).

The types of Cuisines in Eritrea are influenced by:
The regional cuisine Appetizer recipes coming soon
Main recipes coming soon
Side dishes recipes coming soon
Dessert recipes coming soon
African - See the recipes Appetizer recipes coming soon

Main recipes

Chicken salad Moroccan spiced chicken breasts Moroccan spiced chickpea soup Skillet chicken and rice

Side dishes recipes

Ethiopian injera Dessert recipes coming soon

Cooking in Eritrea