Welcome to my listing page for recipes from Eritrea, East Africa. This page is part of my African Recipes Site part of my attempt at gathering in one place recipes from each and every country on the Continent of Africa.
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African Regions Covered by Celtnet Recipes:
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The image above shows the entire continent of Africa with East Africa picked out in red. East Africa is formed from nineteen states: 1: Burundi; 2: Comoros; 3: Djibouti; 4: Eritrea; 5: Ethiopia; 6: Kenya; 7: Madagascar; 8: Malawi; 9: Mauritius; 10: Mayotte; 11: Mozambique; 12: Réunion; 13: Rwanda; 14: Seychelles; 15: Somalia; 16: Tanzania; 17: Uganda; 18: Zambia; and 19: Zimbabwe. |
Eritrea
Eritrea (Ge'ez: ኤርትራ ʾĒrtrā), officially: Hagere Ertra; ሃገረ ኤርትራ; State of Eritrea is an East African country on the coast of the Red Sea that also includes the Dahlak Archipelago and several of the Hanish Islands. The country's capital is Asmara and it oficially gained independence from Ethiopia on May 24th 1991; though transfer of power did not occur until May 24th 1993. Eritrea is an heterogeneous society with the Tigrinya and the Tigre people together make up about 80%. The remainder of the population comprises the smaller populations of the Saho, Nara, Hedareb, Beja, Afar, Bilen, Kunama, and the Rashaida. Each nationality speaks a different native tongue and though there is no official languages, the three working languages are Tigrinya, Arabic and English. The two domainan religions are Sunni Islam and Orthodox Christianity. The native cuisines of Eritrea are very similar to those of neighbouring Djibouti and Ethiopia, though having been colonies of Turkey, Italy and Britain Eritrean cuisine has also assumed aspects of these cultures. Staple foods include cassava, yam, rice, plantain, Potato, maize, beans and millet. Unusually for a coastal nation Eritreans prefer beef and pork and fish consumption is relatively low. The foundation of Eritrean cuisine is injeera and most other foods are cooked in thick sauces before being wrapped in the flatbread to be consumed. Eritreans use a wide variety of spices and it's this more than almost anything else that distinguishes their cuisine. |
| Alitcha Birsen Origin: Eritrea | Hembesha (Eritrean Bread) Origin: Eritrea | Tsebhi Derho (Spicy Chicken) Origin: Eritrea |
| Be'geh Zigni (Lamb Stew with Spices) Origin: Eritrea | Kulu'wa (Eritrean Chopped Meat) Origin: Eritrea | Tsebhi Sega (Spicy Minced Meat) Origin: Eritrea |
| D'Nish Zigni (Fiery Potato Stew) Origin: Eritrea | Taita (Eritrean Flatbread) Origin: Eritrea | Tsebhi Shiro (Spicy Peanuts) Origin: Eritrea |
| Doro Zigni (Zesty Chicken Stew) Origin: Eritrea | Tegelese Tesmi (Spiced Butter) Origin: Eritrea | |
| Eritrean Vegetable Bowl Origin: Eritrea | Tsebhi Birsen (Spicy Lentils) Origin: Eritrea |
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Other East African recipes: Chicken Kalya Golabjamoun Ambasha Plantains with Tomato and Greens Mkate wa Ufuta Mango and Lime Curd Tartlets Vitumba Makubi Mofa Bread Rolls Ethiopian Ginger Vegetables Kuku na Nazi Kashata na nazi Squash and Yam Futari D'Nish Zigni Yataklete Kilkil Dabo Tibs Wet Marake Kaloune Carrot, Cucumber and Mango Salas Riz des Iles Isidudu Mozambique Peri-Peri Eritrean Vegetable Bowl Brochettes de Porc Collard Greens and Spiced Cheese Nshima Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
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