Eritrean cuisine: Difference between revisions
Belovedfreak (talk | contribs) →External links: topic template |
m Even though taita is an alternative name for injera, the wikipage for it is alled injera, and thus it makes sense to link to it |
||
| Line 1: | Line 1: | ||
[[Image:Taita and shiro.jpg|thumb|right|This meal is typical of [[Eritrea]]n and [[Ethiopia]]n cuisine and represents a staple food.]] |
[[Image:Taita and shiro.jpg|thumb|right|This meal is typical of [[Eritrea]]n and [[Ethiopia]]n cuisine and represents a staple food.]] |
||
[[Image:kitcha fit fit.png|thumb|right|[[Kitcha fit-fit]] is presented with a scoop of fresh yogurt and topped with berbere (spice).]] |
[[Image:kitcha fit fit.png|thumb|right|[[Kitcha fit-fit]] is presented with a scoop of fresh yogurt and topped with berbere (spice).]] |
||
The main traditional food in '''[[Eritrea]]n cuisine''' are ''[[Wat (food)|tsebhi]]''s (stews) served with [[ |
The main traditional food in '''[[Eritrea]]n cuisine''' are ''[[Wat (food)|tsebhi]]''s (stews) served with [[injera]] (flatbread made from [[teff]], [[wheat]], or [[sorghum]]), and [[hilbet]] (paste made from [[legumes]], mainly [[lentil]], [[Vicia faba|faba beans]]). Eritrean and [[Cuisine of Ethiopia|Ethiopian cuisine]] (especially in the northern half) are very similar, given the shared history of the two countries. |
||
Eritrean food habits vary regionally. In the highlands, injera is the staple diet and eaten daily among the [[Tigray-Tigrinya people|Tigrinya]]. Injera is made out of a variation and/or blend of: teff, wheat, barley, sorghum and corn and resembles a spongy, slightly sour pancake. When eating, diners generally share food from a large tray placed in the centre of a low dining table. Numerous 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. |
Eritrean food habits vary regionally. In the highlands, injera is the staple diet and eaten daily among the [[Tigray-Tigrinya people|Tigrinya]]. Injera is made out of a variation and/or blend of: teff, wheat, barley, sorghum and corn and resembles a spongy, slightly sour pancake. When eating, diners generally share food from a large tray placed in the centre of a low dining table. Numerous 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. |
||
Revision as of 22:46, 1 March 2010
The main traditional food in Eritrean cuisine are tsebhis (stews) served with injera (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes, mainly lentil, faba beans). Eritrean and Ethiopian cuisine (especially in the northern half) are very similar, given the shared history of the two countries.
Eritrean food habits vary regionally. In the highlands, injera is the staple diet and eaten daily among the Tigrinya. Injera is made out of a variation and/or blend of: teff, wheat, barley, sorghum and corn and resembles a spongy, slightly sour pancake. When eating, diners generally share food from a large tray placed in the centre of a low dining table. Numerous 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, with the exception of the Saho, like their food hot and spicy. Berbere, 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 of beef, dorho tsebhi which is made of chicken, alicha which is made without berbere, and shiro, a puree of various legumes. Due to its past as an Italian colony, Eritrean cuisine also features unique interpretations of classic Italian dishes[1], such as pasta dishes spiced with berbere.[2].
In the lowlands, the main dish is akelet, a porridge-like dish made from wheat flour dough. A ladle is used to scoop out the top, which is filled with berbere and butter sauce and surrounded by milk or yogurt. A small piece of dough is broken and then used to scoop up the sauce.
Suwa is the name for the homebrewed beer common in Eritrea. It is made from roast corn, barley, and other grain and flavored with Gesho, a type of buckthorn leaf. It is often made for celebrations. A sweet honey wine is also common.
Notes
- ^ "Man Bites World, Day 64: Eritrea". March 2009. Retrieved 2009-03-22.
- ^ "Mu'ooz Eritrean Restaurant menu". March 2009. Retrieved 2009-03-22.
External links
 |
 | This Eritrea-related article is a stub. You can help Wikipedia by expanding it. |
 | This African cuisine–related article is a stub. You can help Wikipedia by expanding it. |