Eritrean Recipes

8 recipes

Eritrean cooking is built around injera, a sour, spongy flatbread called taita in Tigrinya that doubles as plate and spoon. Meals are shared from one large tray, with stews (tsebhi) in the middle and a pile of injera at the side. Berbere, a deep red spice blend, and clarified spiced butter flavor most meat stews, while fasting days in the Orthodox calendar bring lentil, chickpea and vegetable dishes made without animal products. Highland cooks also use barley, wheat and sorghum, and coastal cooking leans on fish and rice, with Italian influences visible in pasta, espresso and sweet breads. Breakfast may be fit-fit, torn flatbread tossed in spiced butter, or ful with bread. The coffee ceremony, with roasted beans, incense and three rounds of small cups, is the center of hospitality. Festive tables carry zigni, chicken stew with boiled eggs, and himbasha bread.

Staple ingredients

teff, wheat and sorghum (for injera)
berbere spice blend
clarified spiced butter
lentils and chickpeas
fava beans
beef, lamb and chicken
onions
coffee

Breakfast 2
Main Dishes 3
Breads 2
Drinks 1

Breakfast

Main Dishes

Breads

Drinks

Buna (Eritrean Coffee Ceremony Coffee)ER35 minMedium

Common questions

What is Eritrean food known for?

Injera with spicy stews such as zigni (beef), tsebhi derho (chicken) and shiro (chickpea), plus the coffee ceremony. Berbere and spiced butter give most dishes their deep red color and warmth.

What is the national dish of Eritrea?

There is no official one, but zigni and tsebhi derho served on taita (injera) are the dishes most people would name. Shiro is the everyday favorite on fasting days.

Is Eritrean food spicy?

Many stews are, because of berbere, but heat varies. Mild dishes such as alicha and ful are common, and cooks adjust the berbere to suit the table.