Although Eritrean cuisine was very much influenced by the Italian cuisine, you can still find traditional Eritrean recipes. As no meal excludes injera every Eritrean woman has to prepare it after the traditional recipe. Injera is made of finely grounded teff mixed with lukewarm water and vegetable oil. The preparation mode takes about 3 days until the mixture ferments and only then it can be cooked in a covered frying pan. Tegelesse tesmi, herb butter, is made of melted and clarified butter, water, shredded onions, crushed garlic and shredded ginger. People from Eritrea have a special recipe for preparing sauce. Berbere is their traditional sauce made of cumin seed, cardamom, fenugreek seed, coriander seed, black peppercorns, red peppers, dried ginger, cinnamon, turmeric and sweet or hot paprika. A delicious recipe which includes meat is tsebhi sega made of chopped onions, sunflower or vegetable oil, chili paste, tegelese tesmi and chopped ginger and it is served warm with injera.
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