Celtnet Eritrean Recipes and Cookery, 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 make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

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.


The alphabetical list of recipes from Eritrea follows (limited to 100 recipes per page). There are 14 recipes in total:


Page 1 of 1



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

Page 1 of 1



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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 that seeks to make a range of ancient recipe books freely available on the web. If you can, please spare a few minutes to help maintain this site (all donations are made securely via PayPal):

Solution Graphics

US and UK Cookery Terms

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

Recipe Information: 113

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 Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

The Keurig B60 Brews K Cups Fast

By Jenny Tompsona | Published 2011-12-21 10:54:20 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

A Keurig b60 coffee maker is used to brew k cups. These produce fresh coffee every time.

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

Which Wine? It's Your Choice

By Ed Masciana | Published 2011-11-15 23:44:02 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

There has been far too much talk regarding which wine to select for a dish. The old adage "White wine with white meats and red wines with red meats" is merely a lazy man's way of not having to think. In place of taking the easy way out and categorize wines by color (a common problem in our society) you will find it much easier if you categorize them by weight. In other words, light wines with light foods and heavy wines with heavy foods.

Why People Love To Buy Coffee Online

By Ray Forrest | Published 2011-12-18 05:47:56 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Coffee is one of the most loved beverages worldwide! There are many people who will attest to the fact that coffee is a very important part of their everyday lives.

Using Chocolate in Cooking

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

Recipe Information: 56

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.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Cooking Tips To Help You Improve Your Cooking

By Greg James | Published 2011-11-25 16:50:49 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

Now that you have added some useful and creative cooking tips to your arsenal, you should be able to start pursuing your dream of playing chef. Whether you want to make a living from cooking or simply want to serve delicious meals to your family, remember these tips for culinary glory.

Everything about production of green and black olives

By lar47ts | Published 2011-11-28 22:28:48 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

If you care about your health, olives should be a compulsory part of your daily diet. It won't be tricky to understand in more details such matters as history of olives, references for use and so on.


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