The main cultural food in Eritrea consists of Tita/Injera (bread) and Tsebhi (sauce/stew). Tita is made from teff very tiny grains. To make Tita, the teff flour and yeast is mix with water and left for a couple of days to ferment before being baked. Tita is fluffy and thin pancake-like bread used to eat with Tsebhi. Tsebhi (sauce/stew) is made from meat or vegetables and served on a tray with Tita. The Tita is placed on the bottom and the stew is poured on the top. This food is eaten using your fingers by breaking bits of Tita and scooping up the stew. Traditionally meals are shared with family members from the same plate:)
The common Tsebhi (stew)
- • Nai tsom (fasting food - vegetarian combination).
- • Alicha birsen (lentil curry).
- • Zigini (meat stew).
- • Zigna assa (fish stew).
- • Tibzi (meat sauté of either lamb or beef with fresh tomatoes and hot peppers).
- • Shiro (chick pea purée).
- • Ades (lentils).
- Bun(coffee) and shahi (plain tea). Tea and coffee are drunk black with a lot of sugar.
- Siwa (beer brewed from a local grain).
- Mess (local brew made from honey).
- Daga (a local brew from Barentu).
- Caticala (a very strong spirit from the western lowlands).th ginger or black pepper and sugar.
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