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Globaleats

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- Eastern African Countries
  - Burundi
  - Comoros
  - Djibouti
  - Eritrea
  - Ethiopia
  - Kenya
  - Madagascar
  - Malawi
  - Mauritius
  - Mayotte
  - Mozambique
  - Rwanda
  - Rèunion
  - Seychelles
  - Somalia
  - St. Helena
  - Tanzania
  - Uganda
- African Regions
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Eritrea

Legumes and flatbreads outshine other foods in this Ethiopia- and Red Sea-flanked nation.

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Bordering Ethiopia, Eritrea shares many of the same food traditions. Injera, the flatbread characteristic of Ethopian cuisine, is also used in Eritrea for dipping into spicy stews and tsebhis (sauces). Fruits and vegetables do not account for a significant part of the diet, but legumes are key components. For instance, one of the most popular accompaniments for injera is hilbet, a paste made from lentils and fava beans.

As a former Italian colony, Eritrea features many pasta dishes spiced with berbere (the popular Ethiopian hot sauce)—a combination that reflects the country’s mixed heritage. Other traditional dishes that blend unusual flavors are alisha (meat stew with curry flavors) and akelet (porridge with berbere and yogurt).

Eritrean meals are made complete with beverages such as suwa, homebrewed beer and sweet honey wine, which is a local favorite. In keeping with the custom of most African countries, food is eaten with the right hand and utensils are seldom used.—Alexandra Menglide