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.
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Hilbet
Whipped fenugreek and faba-bean paste, pale and bitter-sweet, eaten with kitcha. Ready in 20 min prep and 1 hr cooking.…
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Himbasha
Lightly sweet cardamom celebration bread scored in a wheel pattern. Ready in 20 min prep and 35 min cooking. 1…
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Kitcha
Thin unleavened wheat griddle bread, torn for fit-fit or brushed with spiced butter. Ready in 15 min prep and 20…
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Kitcha fit-fit
Torn unleavened kitcha tossed with spiced clarified butter and berbere. Ready in 10 min prep and 10 min cooking. 4…
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Kulwa
Beef cubes seared with butter, onion, tomato and green chili, served sizzling. Ready in 15 minutes prep and 20 minutes…
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Macchiato
Small espresso stained with steamed milk, sipped in Asmara cafés. Ready in 5 min prep and 5 min cooking. 1…
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Mes
Fermented honey wine shared at celebrations. A wine & spirit recipe from Eritrea.
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Pasta al sugo e berbere
Asmara’s Italian legacy: pasta in berbere-spiked tomato sauce. Ready in 20 minutes prep and 45 minutes cooking. Serves 4. A…
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Sambusa
Deep-fried triangle of pastry stuffed with spiced beef or beans. Ready in 50 min prep and 30 min cooking. About…