If you haven’t dived into Eritrean cuisine yet, you’re seriously missing out.
This East African treasure offers a rich blend of bold flavors, aromatic spices, and comforting dishes that feel like a warm hug on a plate.
Eritrean food draws inspiration from neighboring Ethiopia, Italy, and the Middle East, creating a unique combination of tastes you won’t find anywhere else.
Ready for a culinary adventure? Whether you’re craving something spicy, savory, or sweet, these Eritrean recipes will blow your taste buds away.
From injera to tsebhi, here are the top 11 dishes that will leave you hooked and coming back for seconds.
1. Injera (Traditional Fermented Flatbread)
Ingredients:
- 2 cups teff flour
- 4 cups water
- ½ teaspoon salt
How to Make It:
Injera is a spongy, sourdough flatbread that forms the base of almost every Eritrean meal.
It’s not just bread—it’s your plate, spoon, and fork all rolled into one. Start by mixing teff flour and water in a bowl.
Cover and leave it to ferment for 2-3 days until it develops a slightly sour aroma.
Once it’s ready, add salt and mix well. Heat a non-stick skillet over medium heat.
Pour a ladle of the batter into the skillet and spread it out like a crepe.
Cover and cook for 2-3 minutes until bubbles form on the surface and the edges lift easily.
This bread is best served with stews and curries, soaking up all the delicious juices and spices. Plus, it’s naturally gluten-free!
Why did this make it to our list?
Injera isn’t just food; it’s an experience. Its unique flavor and texture make it the perfect partner for almost any dish on this list.
2. Tsebhi Derho (Eritrean Chicken Stew)
Ingredients:
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons berbere spice
- 2 cups water
- 2 tablespoons vegetable oil
- Salt to taste
How to Make It:
Tsebhi Derho is a rich, spicy chicken stew that will warm your soul. Start by sautéing onions in vegetable oil until golden brown.
Add garlic, ginger, and berbere spice—get ready for your kitchen to smell amazing! Toss in the chicken pieces and stir until well coated.
Add water and simmer for about 40 minutes until the chicken is tender and the sauce thickens.
Serve it over injera for the ultimate comfort food experience.
Why did we choose it?
This dish is the heart of Eritrean celebrations. Its deep, spicy flavors are unforgettable and will leave you craving more.
3. Shiro (Chickpea Stew)
Ingredients:
- 1 cup chickpea flour
- 1 onion, diced
- 2 tablespoons berbere spice
- 2 cups water
- 2 tablespoons vegetable oil
- Salt to taste
How to Make It:
Shiro is a creamy, protein-packed chickpea stew that’s super comforting. Sauté the onion in oil until soft.
Add berbere spice and stir well. Gradually whisk in the chickpea flour and water, stirring to avoid lumps.
Simmer for 10-15 minutes until thickened and smooth. Adjust salt to taste.
Shiro pairs perfectly with injera and makes for a satisfying meal any time of day.
Why we selected it:
Shiro is quick, hearty, and bursting with flavor. It’s also a lifesaver on busy weeknights when you want something delicious without too much fuss.
4. Zigni (Beef Stew)
Ingredients:
- 1 pound beef, cut into small cubes
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons berbere spice
- 1 cup tomato sauce
- 2 cups water
- 2 tablespoons vegetable oil
- Salt to taste
How to Make It:
Zigni is a slow-cooked beef stew with bold, spicy flavors. Start by browning the beef in oil.
Remove and set aside. In the same pot, sauté onions until caramelized, then add garlic and berbere spice.
Stir in the tomato sauce and water, and return the beef to the pot.
Simmer for 1-2 hours until the meat is tender and the sauce is rich and flavorful. Serve it with injera or rice.
Why did this make it to our list?
Zigni is the kind of dish that makes you feel right at home. Its hearty, comforting vibes make it a must-try.
5. Alicha (Mild Vegetable Stew)
Ingredients:
- 3 potatoes, diced
- 2 carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon turmeric
- 2 cups vegetable stock
- 2 tablespoons vegetable oil
- Salt to taste
How to Make It:
If you’re not into spicy food, alicha is the perfect option. This mild vegetable stew is all about bringing out the natural sweetness of carrots and potatoes with a hint of turmeric.
Start by sautéing onions and garlic in oil until fragrant. Add the turmeric and stir well, then toss in the vegetables and coat them evenly.
Pour in the vegetable stock and simmer for 20-25 minutes until the vegetables are tender.
This stew is perfect with injera or rice. It’s wholesome, filling, and totally comforting without the intense heat of berbere spice.
Why did this make it to our list?
Alicha brings balance to the bold flavors of Eritrean cuisine, offering a lighter, milder option that’s just as tasty.
6. Tihlo (Barley Dough Bites)
Ingredients:
- 2 cups barley flour
- 1½ cups water
- 1 tablespoon vegetable oil
- Salt to taste
- Spicy stew (for dipping)
How to Make It:
Tihlo is a hidden gem in Eritrean cuisine, often reserved for special occasions.
It’s made from barley dough formed into small bites and served with a spicy dipping sauce.
Boil the water with a pinch of salt, then gradually add the barley flour, stirring until it forms a thick dough.
Shape the dough into small balls and arrange them on a plate. Dip them into a spicy stew like zigni for the full experience.
Why we chose it:
Tihlo is unique and interactive—it’s not just food, it’s fun! Perfect for when you want to try something different and authentic.
7. Hamli (Sautéed Collard Greens)
Ingredients:
- 1 bunch collard greens, chopped
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- Salt to taste
How to Make It:
Hamli is a simple yet delicious side dish that’s packed with nutrients. Sauté onions and garlic in oil until fragrant.
Add the collard greens and cumin, stirring well. Cook for about 10 minutes until the greens are tender but still vibrant. Adjust salt to taste.
This dish is often served alongside stews and injera, adding a fresh, slightly bitter contrast to richer dishes.
Why did this make it to our list?
Hamli is light, healthy, and pairs perfectly with almost anything on your plate. Plus, it’s a great way to sneak more greens into your diet!
8. Fitfit (Injera Salad)
Ingredients:
- 2 pieces injera, torn into small pieces
- 1 tomato, diced
- 1 onion, diced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
How to Make It:
Fitfit is a refreshing injera-based salad that’s great for using up leftover injera.
Toss the injera pieces with tomatoes, onions, lemon juice, and olive oil. Season with salt and pepper.
Let it sit for 5-10 minutes so the flavors meld together. Serve it as a light appetizer or side dish.
Why we selected it:
Fitfit is a fresh, zesty twist on traditional injera that’s super easy to make and surprisingly addictive.
9. Himbasha (Sweet Eritrean Bread)
Ingredients:
- 3 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon sugar
- 1 teaspoon yeast
- 1 teaspoon ground cardamom
- ½ teaspoon salt
How to Make It:
Himbasha is a slightly sweet, spiced bread that’s perfect for breakfast or a snack.
Mix the yeast, sugar, and warm water, letting it sit for 5 minutes until foamy.
Add the flour, cardamom, and salt, and knead into a soft dough. Let it rise for an hour.
Roll it out into a round shape and bake at 350°F for 20-25 minutes until golden brown.
Why did this make it to our list?
With its subtle sweetness and aromatic spices, Himbasha is a must-try for anyone who loves freshly baked bread.
10. Ga’at (Eritrean Porridge)
Ingredients:
- 1 cup wheat flour
- 2 cups water
- 2 tablespoons clarified butter
- 1 tablespoon berbere spice
- Salt to taste
How to Make It:
Ga’at is a thick porridge that’s comfort food at its finest. Bring water to a boil and gradually whisk in the flour to avoid lumps.
Cook for about 10 minutes until it thickens. Make a well in the center and fill it with clarified butter and berbere spice. Stir and enjoy it warm.
Why did we choose it?
Ga’at is hearty, simple, and deeply satisfying—a true comfort dish that’ll stick to your ribs.
11. Zigni Berbere Pasta
Ingredients:
- 1 pound pasta (spaghetti or penne)
- 1 cup zigni sauce (from the earlier recipe)
- 2 tablespoons olive oil
- 1 onion, diced
- Salt to taste
How to Make It:
This Italian-influenced dish is an Eritrean twist on pasta night. Sauté onions in olive oil, then add the zigni sauce and simmer for a few minutes.
Cook the pasta until al dente, then toss it in the sauce. Serve it hot with a sprinkle of fresh herbs.
Why did this make it to our list?
It’s the perfect fusion of Italian and Eritrean flavors—a match made in comfort food heaven.
Conclusion
Eritrean cuisine is a beautiful blend of flavors and traditions, offering something for everyone.
Whether you’re in the mood for spicy stews, comforting porridge, or zesty salads, these 11 recipes will take your taste buds on an unforgettable journey.