Eritrea
Eritrean cuisine is a rich and diverse tapestry that reflects the country's multicultural history and geographical position in the Horn of Africa. It is deeply influenced by its neighbors, including Ethiopia, Sudan, and the Middle Eastern countries, as well as its colonial history with Italy. The result is a unique culinary tradition that emphasizes bold flavors, diverse ingredients, and communal dining experiences. One of the central elements of Eritrean cuisine is injera, a spongy, sourdough flatbread made from teff flour, though sometimes wheat or sorghum flour is used. Injera serves as both a utensil and a base for many dishes. It is typically spread out on a large platter, with various stews and dishes placed on top, allowing diners to scoop up the food with pieces of the bread. This communal eating style is an integral part of Eritrean culture, emphasizing sharing and togetherness. Stews, or "tsebhi," are a cornerstone of Eritrean meals. These can be made with a variety of ingredients, including meats like beef, chicken, and lamb, as well as legumes and vegetables. One of the most popular stews is "zigni," a spicy beef stew made with berbere, a key spice blend in Eritrean cooking that includes chili peppers, garlic, ginger, basil, and fenugreek, among other spices. Another well-loved dish is "dorho tsebhi," a chicken stew often served during special occasions and holidays. Vegetarian and vegan dishes are also prevalent in Eritrean cuisine, partly due to the fasting practices of the Eritrean Orthodox Church, which prohibits the consumption of animal products on certain days. Lentils, chickpeas, and other legumes are frequently used to create hearty stews like "shiro," a thick, chickpea-based dish flavored with berbere and other spices. Vegetables such as spinach, potatoes, and carrots are also commonly cooked in flavorful sauces. Seafood, given Eritrea's long Red Sea coastline, plays an important role in the diet, especially in coastal regions.
