Food and Drinks Print
food1Eritrean cuisine is a mixture of fiery spices and aromatic herbs. The country is endowed with three different cuisine; Muslim cuisine, predominantly in the lowlands and in the highlands, most Christian cuisine and Italian. In the capital Asmara and in Massawa one can also savour Sudanese and Yemeni dishes. Eriteans are very fond of beef while lasagne; spaghetti, and macaroni can be ordered in all restaurants and hotels: 


Lowland Cuisine
Akelet is the main dish; which is a blancmange like porridge; made from wheat flour; surrounded by yoghurt or milk and topped with red chilly powder (berbere) and butter sauce. Some replace the fiery sauce with honey and butter. Mada, the barbecued meat is also very tasty while dried raw meat Quanta, makes a delicious dish when cooked with onions, tomatoes and berbere in oil. Rice is the staple diet in the lowlands, while goats' camels' and cows' milk is also consumed.


Highland Cuisine
The highlight of the highland cuisine is Engera, soft round large pancake-like bread made from taff and maize. It has q sour taste because of the fermented dough and is an excellent accompaniment with beef dishes.



Black tea "Shahi"" is drunk throughout the country, though express cappuccino or macchiato can also be ordered in bars and cafes. In lowlands, kerkedeh, a Sudanese drink is also very popular. "Suwa" is the local drink, low in alcohol content and brewed by mothers at home.


 Some points to keep in mind when visiting Eritrean homes:
 agIn a coffee ceremony it is customary to boil the coffee three times and you have to test from each
agWhen eating engera with friends or the host, never let your fingers touch your lips and never     
      encroach into other portion. You shall be served additional if you finish.
 agUse only your right hand to eat.
agWash your hands before you start eating. Don't be tempted to lick your fingers however delicious
      the dish may be.
 agIf you are not keen on hot food, take small portions.