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Eritrea (Eritrean Recipes)

World Cuisine Recipes

 
   The native cuisines of Eritrea are very similar to those of neighbouring Djibouti and Ethiopia, though having been colonies of Turkey, Italy and Britain Eritrean cuisine has also assumed aspects of these cultures. Staple foods include cassava, yam, rice, plantain, Potato, maize, beans and millet. Unusually for a coastal nation Eritreans prefer beef and pork and fish consumption is relatively low. The foundation of Eritrean cuisine is injeera and most other foods are cooked in thick sauces before being wrapped in the flatbread to be consumed. Eritreans use a wide variety of spices and it's this more than almost anything else that distinguishes their cuisine.
Acorn Squash Stew (Hum'bum Alicha)
Serving: 1
Ingredients:
3 Tablespoons Olive Oil
1 Medium Onion, chopped
2 Cloves Garlic, chopped
2 Teaspoons Ginger
2 Medium Acorn Squash, cubed
2 Medium Carrot, chopped
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Cinnamon
5 Cups Chicken Stock
Cooking Instructions:
Saute onion in oil for 5 minutes. Add garlic, ginger and broth. Bring to a boil and add the squash. Simmer for 10 minutes. Add carrots, salt, cloves, and cinnamon. Simmer for 10 minutes. Serve.
Bean Stew (Ful)
Serving: 1
Ingredients:
3 Tablespoons Olive Oil
1 Large Onion, chopped
1 Teaspoon Berbere or Hot Sauce
2 Cups Fava Beans
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Oregano
1 Can Tomatoes, chopped
2 Large Anaheim Chili Pepper, chopped
4 Cups Chicken Stock
Cooking Instructions:
Saute onion in oil for 5 minutes. Add berbere sauce. Add stock and beans and simmer for 5 minutes. Add salt, pepper, oregano, tomatoes and peppers. Simmer for 10 minutes and serve.
Broiled Grouper
Serving: 1
Ingredients:
4 Large Grouper Fillet
6 Cloves Garlic, chopped
4 Teaspoons Paprika
2 Oranges Orange Juice
2 Teaspoons Salt
1 Lemon Lemon Juice
8 Teaspoons Berbere or hot Sauce
Cooking Instructions:
Rub fillets with garlic and paprika. Sprinkle with orange juice and salt. Broil in oven or on a grill for 7 minutes per side. Sprinkle with lemon juice and berbere sauce. Serve.
Eritrean Chopped Meat  (Kulu'wa)
Serving: 1
Ingredients:
3 Tablespoons Butter
1 Medium Onion, chopped
1 Can Tomato, chopped
2 Cloves Garlic, chopped
1/2 Teaspoon Berbere or Hot Sauce
1 Pound Top Round Steak, cubed
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
Cooking Instructions:
Saute onion in butter for 5 minutes. Add tomato, garlic and berbere. Add meat and saute for 10 minutes. Serve on injera or a sourdough bread.
Fiery Potato Stew (D'Nish Zigni)
Serving: 1
Ingredients:
2 Tablespoons Olive Oil
1 Medium Onion, chopped
4 Teaspoons Berbere or Hot Sauce
6 Medium Potato, cubed
1 Can Tomato Paste
1 Teaspoon Salt
4 Cups Chicken Stock
Cooking Instructions:
Saute onion in oil for 5 minutes. Add berbere, and potatos, saute for 5 minutes. Add broth and simmer for 10 minutes. Add tomato paste and salt, simmer for 10 more minutes. Serve with injera or pita bread.
Lamb Stew with Spices (Be'geh Zigni)
Serving: 1

Ingredients:
3 Tablespoons Olive Oil
1 Medium Onion, chopped
2 Teaspoons Berbere or Hot Sauce
1 Pound Lamb, cubed
1 Medium Potato, chopped
1 Can Tomato Paste
1/2 Teaspoon Salt
4 Cups Beef Broth
Cooking Instructions:
Saute onion in oil for 5 minutes. Add berbere and lamb, saute for 10 minutes. Add potato, tomato paste, salt and broth. Bring to a boil, simmer for 20 minutes. Serve with injera or pita bread.
Lentils in a Savory Sauce (Tum'tumo)
Servings: 4
Ingredients:
2 Cups Lentils
1 Medium Onion, chopped
3 Teaspoons Olive Oil
1 Teaspoon Salt
1/2 Teaspoon Berbere or Hot Sauce
1 Can Tomatoes, chopped
Can Tomato Paste
2 Cloves Garlic, chopped
Cooking Instructions:
Bring lentils to a boil with 6 cups water. Simmer for 20 minutes. Saute onion in oil until browned. Add salt, berbere, tomatoes, tomato paste and 1/2 cup water. Simmer for 5 minutes. Add garlic and lentils. Simmer for another 5 minutes and serve with injera or pita bread.
Mild Winter Squash Stew (D'Ba Alicha)
Servings: 4
Ingredients:
4 Tablespoons Olive Oil
2 Large Onion, chopped
2 Teaspoons Ginger
1/2 Teaspoon Turmeric
1 Large Acorn Squash, cubed
2 Medium Bell Pepper, chopped
3 Cloves Garlic, chopped
8 Cups Chicken Broth
Cooking Instructions:
Saute onions in oil until browned. Add garlic, ginger, turmeric and broth. Bring to a boil. Add squash and simmer for 20 minutes. Add bell peppers and simmer for 10 more minutes. Serve.
Noodles in Broth (Capelli d'Angelo in Brodo)
Serving: 1
Ingredients:
1 Whole Chicken, in 8 pieces
1/2 Teaspoon Cloves
1 Medium Onion, chopped
1 Clove Garlic, chopped
2 Medium Parsnip, chopped
1 Can Tomatoes, chopped
1 Bunch Parsley, chopped
1 Medium Bay Leaf
1 Large Egg, beaten
1/2 Teaspoon Salt
12 Cups Chicken Broth
1 Pound Angel Hair Pasta, cooked
Cooking Instructions:
Place chicken in broth and bring to a boil. Add cloves, onion, garlic, parsnips, tomatoes, parsley and bay leaf. Simmer for 2 hours. Remove bay leaf and shred chicken. Add chicken back to the pot. Remove 1/2 cup of the broth and stir into the eggs. Add egg mixture back to the broth along with the salt. Simmer for 5 minutes. Place noodles in bowl and ladle on some of the broth and serve.
Spaghetti in Zigni Sauce
Serving: 1
Ingredients:
1 Pound Ground Beef
3 Tablespoons Olive Oil
2 Medium Onion, chopped
2 Teaspoons Berbere or Hot Sauce
1 Can Tomato Paste
1/2 Teaspoon Salt
1 Pound Spaghetti, cooked
2 Cups Chicken Stock
Cooking Instructions:
Brown beef in pan with oil. Add onion and saute for 5 minutes. Add berbere and simmer for 5 minutes. Add tomato paste, salt and broth. Simmer for 20 minutes. Pour over spaghetti and serve.
Spicy Beef Stew (Tsega Zigni)
Serving: 1
Ingredients:
3 Tablespoons Olive Oil
1 Medium Onion, chopped
3 Teaspoons Berbere or Hot Sauce
1 Pound Beef, cubed
1 Can Tomato Paste
1 Teaspoon Salt
4 Cups Beef Broth
Cooking Instructions:
Saute onion in oil for 5 minutes. Add berbere and stir well. Add beef and saute for 5 minutes. Add tomato paste, salt and broth. Boil, simmer for 25 minutes. Serve with in injera or pita bread.
Zesty Chicken Stew (Doro Zigni)
Serving: 1
Ingredients:
1 Whole Chicken, in 8 pieces
3 Large Onion, chopped
3 Tablespoons Olive Oil
5 Teaspoons Berbere or Hot Sauce
1 Can Tomato Paste
1 Teaspoon Salt
6 Medium Hard-Boiled Egg, peeled and optional
6 Cups Chicken Broth
Cooking Instructions:
Saute onion in oil for 5 minutes. Add berbere sauce and chicken. Saute for 10 minutes. Add broth, tomato paste, and salt. Simmer for 20 minutes. Add eggs if using and simmer for another 20 minutes. Serve with injera or pita bread.
 

World Cuisine Recipes

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