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Eritrean cuisine

Eritrean cuisine is a fusion of Eritrea's native culinary traditions, social interchanges with other regions, and it shares similarities with other Horn of African countries cuisines, especially Ethiopia.

Typically, Eritrean cuisine consists of various stews made from vegetables ,beef, goat, lamb or fish , and served atop a large, flat sourdough bread called injera or tayta. Many vegetarian dishes are available since a majority of the population observe fasting at some time during the year. Eating is accomplished without utensils by tearing a piece of injera (strictly using the right hand), then scooping some stew, vegetables or salad with the bread.

Eritrean food habits vary regionally Eritrean food habits vary regionally. In the highlands, injera is the staple diet and eaten daily. When eating, diners generally share food from a large tray placed in the center of a low dining table. Numerous pieces of injera are layered on this tray and topped with various spicy stews. Diners break into the section of injera in front of them, tearing off pieces and dipping them into the stews The stews that accompany injera are usually made from beef, chicken, mutton or vegetables. Most Eritreans,like their food hot and spicy.  A spice mixture that consists of a variety of common and unusual herbs and spices, accompanies almost all dishes. Stews include zigni, which is made with beef; dorho tsebhi, which is made with chicken; alicha, which is a vegetable dish made without a spice; and Shiro, a purée of various legumes.

In the lowlands, the main dish is a porridge-like dish made from wheat flour dough. A ladle is used to make an indentation in the dough, which is then filled with a mixture of spice and melted butter, and surrounded by milk or yogurt. When dining, a small piece of the porridge is dipped into the spice and the butter sauce, and then into the milk or yogurt. Influenced by its past as an Italian colony, Eritrean cuisine also features unique interpretations of classic Italian dishes.[6] Among these specialties are pasta sauces spiced with the typical Eritrean spice.

Swa is the name for the home-brewed beer common in Eritrea Swa is the name for the home-brewed beer common in Eritrea. It is made from roasted corn, barley and other grain and is flavored with type of buckthorn leaf. The beverage is often made for celebrations; a sweet honey wine is also commonly served. The coffee ceremony is one of the most important and recognizable parts of Eritrean culture. Coffee is offered when visiting friends, during festivities, or as a daily staple of life. If coffee is politely declined, then tea will most likely be served.

On visiting an Eritrean household, it is polite to decline at least three times if asked to dine. This process ensures that one does not seem too eager to eat at another's household. When one visits an Eritrean house regardless of whether they are served with food or not, they are always served with hot tea.