Eritrean cuisine is based onEritrea's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine shares very strong similarities with thecuisine of neighboringEthiopia with several dishes being cultural to both nations as a result of the two nationshaving been unified for hundreds of years. It also has influences fromItalian cuisine due to theItalian colonization of the nation, and minor influences from othercuisines in the region.

Eritrean cuisine shares similarities with surrounding countries' cuisines; however, the cuisine has its unique characteristics.

The main traditional food in Eritrean cuisine istsebhi (stew), served withinjera (flatbread made fromteff,wheat, orsorghum andhilbet (paste made fromlegumes; mainlylentil andfaba beans). A typical traditional Eritrean dish consists ofinjera accompanied by a spicy stew, which frequently includes beef, goat, lamb or fish.

Overall, Eritrean cuisine strongly resembles that of neighboringEthiopia,^[1][2] although Eritrean cooking tends to feature moreseafood than Ethiopian cuisine on account of its coastal location.^[1]

Additionally, owing to its colonial history, cuisine in Eritrea features moreItalian influences than are present in Ethiopian cooking, including morepasta specials and greater use ofcurry powders andcumin.^[3] People in Eritrea likewise tend to drink coffee.^[1]Christian Eritreans also drinksowa (a bitter fermented barley) andmies (a fermented honey beverage),^[4] whileMuslim Eritreans abstain from drinking alcohol.^[5]

When eatinginjera diners generally share food from a large tray placed in the centre of a low dining table. Numerous pieces ofinjera are layered on this tray and topped with various spicy stews. Diners break into the section ofinjera in front of them, tearing off pieces and dipping them into the stews.^{[citation needed]}

The stews that accompanyinjera are usually made from beef, chicken, lamb, goat, mutton, or vegetables. Most Eritreans, with the exception of theSaho, like their food spicy and hot.Berbere, a mixture that consists of a variety of common and unusual herbs and spices, accompanies almost all dishes. Stews includezigni, made with beef;dorho tsebhi, made with chicken;alicha, a vegetable dish made withoutberbere; andshiro, a purée of variouslegumes.^{[citation needed]}

When makingga'at, a ladle is used to make an indentation in the dough, which is then filled with a mixture ofberbere and melted butter, and surrounded by milk oryogurt. When dining, a small piece ofga'at is dipped into theberbere and the butter sauce, and then into the milk or yogurt.

Influenced by its past as anItalian colony, Eritrean cuisine also features unique interpretations of classic Italian dishes.^[6] Among these specialties are pasta sauces spiced withberbere.^[7]

• Kitcha fit-fit, a dish made from cut-up pieces of a hearty pancake tossed in clarified butter and spices. The pancake is usually made of different types of flour, or dry porridge mixed with water and other seasonings. The heat can be adjusted by pouring more or lessberbere (the hot spice) on thekitcha when it is finished. Normally served for breakfast with a side of yogurt or sour milk.
• Fit-fit, made with torn up pieces ofinjera and usually leftover stew. It can also be made with a mixture of onions,berbere, tomatoes, jalapeños and butter instead of leftover stews. Also calledfir-fir.

• Ga'at orakelet, a porridge made of flour and water, served in a bowl with an indentation made in the center where clarified butter and berbere are mixed; yogurt is normally put on the sides surrounding it. It is similar and related to other stiff African porridge dishes likeugali,pap andfufu.^[8]
• Shahan ful, sauteed and mashed fava beans, served with onions, tomatoes, jalapeños, cumin, yogurt and olive oil. It is normally eaten with pieces of bread dipped in the dish to scoop out the bean mixture.
• Panettone; due to Italian influence on Eritrea, this bread is commonly served with tea or during thecoffee ceremony.

Most dishes common to Eritrea are either meat-based or vegetable-based stews that are served over the spongy, fermented breadinjera.

• Tsebhi/Zigni—a spicy stew made with lamb, mutton, cubes of beef or ground beef andberbere^[9]
• Dorho—a spicy stew made withberbere and a whole chicken
• Qulwa/Tibsi—sauteed meat, onions, andberbere served with a sauce
• Alicha—a non-berbere dish made with potatoes, green beans, carrots, green peppers, and turmeric.
• Tihlo–a dish consisting of unfilled dumpling balls made from barley, to be dipped in a spicy meat stew.
• Hilbet—a vegan dish consisting of a cream made from powdered fenugreek, lentils and fava beans, typically served withSilsi, tomatoes cooked withberbere.^[10]
• Shiro—a stew made with ground chickpea flour, onions and tomatoes^[11]
• Birsen—lentils, often cooked with onions, spices, and tomatoes. This curry can be made with or withoutberbere.
• Hamli—sauteed spinach, garlic and onions^[12]

Suwa is the name for the home-brewedbeer common in Eritrea. It is made from roasted corn, barley, and other grain and is flavored withgesho, a type of buckthorn leaf. The beverage is often made for celebrations; a sweethoney wine (calledmies) is also commonly served. Thecoffee ceremony is one of the most important and recognizable parts ofEritrean cultures. Coffee is offered when visiting friends, during festivities, or as a daily staple of life. If coffee is politely declined, thentea (shahee) will most likely be served.

Even though Eritrea has a tradition of coffee drinking for centuries,Italian-style coffee likeespresso andcappuccino are extremely common in Eritrea, served in practically every bar and coffee shop in the capitalAsmara.

The biggest brewery in the country isAsmara Brewery, built 1939 under the name Melotti. The brewery today produces a range of beverages. A popular beverage that is common during festivities is Eritrean-styleSambuca; in Tigrinya it is translated toareki.^[13][14]

• Eritrean-style lasagna
• Cotoletta alla milanese (Milano cutlet)
• Capretto
• Spaghetti bolognese (pasta al sugo e berbere)
• Frittata
• Panettone
• Pastaal forno
• Pizza
• Gelato
• Panna cotta

• List of African cuisines
• Italian Eritrean cuisine

• Eritrean food practices