Welcome to the Celtnet Recipes Eritrea Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the East African country of Eritrea. Here you will find all the recipes from Eritrea on this site all gathered into one place. I have attempted to gather together here as many Eritrean recipes as possible. The current collection represents the largest gathering of Eritrean recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Eritrea given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Eritrea and its Cuisine

Eritrea (Ge'ez: ኤርትራ ʾĒrtrā), officially: Hagere Ertra; ሃገረ ኤርትራ; State of Eritrea is an East African country on the coast of the Red Sea that also includes the Dahlak Archipelago and several of the Hanish Islands. The country's capital is Asmara and it oficially gained independence from Ethiopia on May 24th 1991; though transfer of power did not occur until May 24th 1993. Eritrea is an heterogeneous society with the Tigrinya and the Tigre people together make up about 80%. The remainder of the population comprises the smaller populations of the Saho, Nara, Hedareb, Beja, Afar, Bilen, Kunama, and the Rashaida. Each nationality speaks a different native tongue and though there is no official languages, the three working languages are Tigrinya, Arabic and English. The two domainan religions are Sunni Islam and Orthodox Christianity.

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.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Eritrea follows (limited to 100 recipes per page). There are 13 recipes in total:


Page 1 of 1



Alitcha Birsen
     Origin: Eritrea
Hembesha
(Eritrean Bread)
     Origin: Eritrea
Tsebhi Derho
(Spicy Chicken)
     Origin: Eritrea
Be'geh Zigni
(Lamb Stew with Spices)
     Origin: Eritrea
Kulu'wa
(Eritrean Chopped Meat)
     Origin: Eritrea
Tsebhi Sega
(Spicy Minced Meat)
     Origin: Eritrea
D'Nish Zigni
(Fiery Potato Stew)
     Origin: Eritrea
Taita
(Eritrean Flatbread)
     Origin: Eritrea
Tsebhi Shiro
(Spicy Peanuts)
     Origin: Eritrea
Doro Zigni
(Zesty Chicken Stew)
     Origin: Eritrea
Tegelese Tesmi
(Spiced Butter)
     Origin: Eritrea
Eritrean Vegetable Bowl
     Origin: Eritrea
Tsebhi Birsen
(Spicy Lentils)
     Origin: Eritrea

Page 1 of 1



Couldn't find what you were looking for? Search the web:



stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with East Africa picked out in red. East Africa is formed from nineteen states: 1: Burundi; 2: Comoros; 3: Djibouti; 4: Eritrea; 5: Ethiopia; 6: Kenya; 7: Madagascar; 8: Malawi; 9: Mauritius; 10: Mayotte; 11: Mozambique; 12: Réunion; 13: Rwanda; 14: Seychelles; 15: Somalia; 16: Tanzania; 17: Uganda; 18: Zambia; and 19: Zimbabwe.

This list of Eritrean recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chil, aj) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner