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Injera is thus simultaneously a food, eating utensil, and plate. When the entire "tablecloth" of injera is gone, the meal is over. In Ethiopia and Eritrea, injera is eaten daily in virtually every household. Outside of Ethiopia and Eritrea, injera may be found in grocery stores and restaurants specializing in Ethiopian and Eritrean cooking.
This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et, wot or tsebhi), a thick stew, served atop injera, a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and ...
Eritrean cuisine shares similarities with surrounding countries' cuisines; however, the cuisine has its unique characteristics. The main traditional food in Eritrean cuisine is tsebhi (), served with injera (flatbread made from teff, wheat, or sorghum and hilbet (paste made from legumes; mainly lentil and faba beans).
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A traditional component of Eritrean cuisine is tsebhi, which are meat stews served with injera. [5] This is similar to Ethiopian cuisine, as the history is shared by both groups of people. [5] However, Ethiopians use Amharic names whereas Eritreans use Tigrinya names. [7] There are also similarities with Somali cuisine. [5]
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An essential part of Eritrean and Ethiopian cuisine, its primary ingredient is powdered chickpeas or broad bean meal and often prepared with the addition of minced onions, garlic and, depending upon regional variation, ground ginger or chopped tomatoes and chili-peppers. Shiro is served atop injera (leavened flatbread) or kitcha (unleavened ...
It is the most popular traditional food in Eritrea and Ethiopia. Considered the national dish, it is the food of choice during formal and informal gatherings, eaten together as part of a group who share a communal bowl and basket of injera. It is eaten only on special occasions since it takes approximately 10 hours to prepare adequately.