Baku Kitchen! An independent reference of traditional food

Eritrea

Ask what Eritrea eats and the answer starts with this: injera-based cuisine of spicy berbere stews and legumes, with strong Italian colonial influences in Asmara. Look for Injera (spongy sourdough flatbread, called taita; foundation and utensil of every meal), Zigni (long-simmered beef stew fiery with berbere, ladled over injera) and Tsebhi dorho (spicy chicken stew with boiled eggs, the festive centerpiece). Teff, domesticated in the Horn thousands of years ago, is fermented three days with ersho starter and poured in a spiral on a clay mogogo. This atlas has 32 Eritrea dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

32 dishes.

AlichaAlichamild turmeric stew of vegetables or meat, without berbere heatArekiArekiClear home-distilled grain spirit poured in small glasses at feastsAreraAreraTart skimmed buttermilk left after churning, drunk cold or curdled into ayibAyibAyibFresh crumbly curd cheese heaped beside stew to cool the berbere heatBelesBelesPrickly pear fruit peeled and sold by the basket in summerBerbereBerbereFiery red chili and spice blend that colours and defines Eritrean stewsEritrean coffee ceremonyEritrean coffee ceremonyGreen beans roasted, pounded and brewed in a clay jebena over three roundsErshoErshoSour starter liquid saved from one injera batter to leaven the nextFatiraFatiraLayered pan-fried dough folded around egg and eaten with honeyFulFulmashed fava beans with tomato, onion and cumin, scooped with breadGa’atGa’atstiff barley porridge crater filled with spiced butter and yoghurtHamliHamlicollard greens sautéed with garlic and oilHilbetHilbetWhipped fenugreek and faba-bean paste, pale and bitter-sweet, eaten with kitchaHimbashaHimbashalightly sweet cardamom celebration bread scored in a wheel patternInjeraInjeraspongy sourdough flatbread, called taita; foundation and utensil of every mealKitchaKitchaThin unleavened wheat griddle bread, torn for fit-fit or brushed with spiced butterKitcha fit-fitKitcha fit-fittorn unleavened kitcha tossed with spiced clarified butter and berbereKoloKoloRoasted barley, chickpeas and safflower seeds nibbled with coffeeKulwaKulwaBeef cubes seared with butter, onion, tomato and green chili, served sizzlingMacchiatoMacchiatoSmall espresso stained with steamed milk, sipped in Asmara cafésMesMesfermented honey wine shared at celebrationsPasta al sugo e berberePasta al sugo e berbereAsmara's Italian legacy: pasta in berbere-spiked tomato sauceSambusaSambusaDeep-fried triangle of pastry stuffed with spiced beef or beansShiroShirosmooth spiced chickpea-flour stew, everyday and fasting stapleSilsiSilsislow-fried tomato, onion and berbere sauce eaten with injera or kitchaSuwaSuwahomebrewed beer of roasted sorghum, barley and gesho leavesTesmiTesmiClarified butter steeped with garlic, ginger, korarima and fenugreek, stirred into stewsTibsiTibsiBeef or lamb cubes seared with onion, chilli and clarified butter, served sizzlingTihloTihloRoasted barley dough balls speared with wooden forks into spicy meat sauceTsebhi birsenTsebhi birsenRed lentil stew simmered with berbere and onion, the fasting-day mainstayTsebhi dorhoTsebhi dorhospicy chicken stew with boiled eggs, the festive centerpieceZigniZignilong-simmered beef stew fiery with berbere, ladled over injera

  • Alicha

    Mild turmeric stew of vegetables or meat, without berbere heat. Ready in 20 minutes prep and 50 minutes cooking. Serves…

  • Arera

    Tart skimmed buttermilk left after churning, drunk cold or curdled into ayib. 20 min to prepare. Makes about 1.5 litres.…

  • Areki

    Clear home-distilled grain spirit poured in small glasses at feasts. A wine & spirit recipe from Eritrea.

  • Ayib

    Fresh crumbly curd cheese heaped beside stew to cool the berbere heat. Ready in 15 min prep and 20 min…

  • Beles

    Prickly pear fruit peeled and sold by the basket in summer. Ready in 15 min prep and none cooking. A…

  • Ersho

    Sour starter liquid saved from one injera batter to leaven the next. 10 min a day, over 4 to 5…

  • Fatira

    Layered pan-fried dough folded around egg and eaten with honey. Ready in 20 min prep and 20 min cooking. 4…

  • Ga’at

    Stiff barley porridge crater filled with spiced butter and yoghurt. Ready in 10 min prep and 25 min cooking. 4…

  • Ful

    Mashed fava beans with tomato, onion and cumin, scooped with bread. Ready in 10 min prep and 2 hours, or…

  • Hamli

    Collard greens sautéed with garlic and oil. Ready in 20 minutes prep and 40 minutes cooking. Serves 6 as a…