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Eritrea cuisine is a very important aspect of the culture of the country. Tsebhis and hilbet are the main traditional food items of the country. Tsebhis is served with injera or taita.
With the regional differences, the food habits of Eritreans also vary. Injera is an integral part of diet in the highlands. The Tigrinyan people include it in their daily diet routine. The main ingredients for preparing this Injera are wheat and teff.
In Eritrea there are certain customs that are followed while having dinners. Usually food is carried in a large tray that remains at the center of a low dining table. Several injera are placed on this tray and being topped with numerous spicy stews.
The stews, which are taken with injera, are prepared by chicken, mutton, beef and vegetables. Most of the Eritreans prefer to have their food spicy and hot.
On the other hand, in most of the dishes Berbere, a sort of dried chili pepper, are used. Added to this, Stews also include zigni that is being prepared by beef and dorho tsebhi.
Apart from this, there is also a dish called Akelet that is mainly preferred by the residents of lowlands. It is basically a porridge-like dish that is made out of wheat flour bread. In the preparation of this dish, one can also see the use of ladle that gets filled with butter sauce, berbere and milk. In order to scoop up the sauce, a small piece of dough is used.
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