AFRICAN CUISINE

Hello ladies and gents this is the viking telling you that today we are talking about the amazing country of

Eritrea

Eritrean cuisine shares similarities with surrounding countries' cuisines; however, the cuisine has its unique characteristics.

The main traditional food in Eritrean cuisine is tsebhi (stew), served with taita (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes; mainly lentil and faba beans). A typical traditional Eritrean dish consists of injera accompanied by a spicy stew, which frequently includes beef, goat, lamb or fish. Overall, Eritrean cuisine strongly resembles that of neighboring Ethiopia, although Eritrean cooking tends to feature more seafood than Ethiopian cuisine on account of its coastal location. Eritrean dishes are also frequently lighter in texture than Ethiopian meals as they tend to employ less seasoned butter and spices and more tomatoes, as in tsebhi dorho.

Additionally, owing to its colonial history, cuisine in Eritrea features more Ottoman and Italian influences than are present in Ethiopian cooking, including more pasta specials and greater use of curry powders and cumin People in Eritrea likewise tend to drink coffee, whereas sweetened tea is preferred in Somalia. Christian Eritreans also drink sowa (a bitter fermented barley) and mies (a fermented honey beverage), while Muslim Eritreans abstain from drinking alcohol.

Tsebhi derho (spicy chicken)

 

Ingredients:

3 Medium size onions, chopped

50 cc chili paste (berbere)

50 cc tegelese tesmi

1 teaspoon chopped ginger

1 teaspoon chopped garlic

2 spoons lemon juice

2 spoons tomato paste

2 teaspoons salt

4 large tomatoes, peeled

1 kilo chicken

6 hard boiled eggs (peeled)

pepper and salt to taste

Instruccions

Cut the chicken into pieces and drain them well. 

Sprinkle the pieces with a mixture of the lemon juice and the salt and marinate during 30 minutes. Fry the onions lightly on a low fire in the frying-pan. Do not use butter or oil. 

Add some water if necessary to prevent burning or sticking. 

When the onions are done, add the berbere and fry shortly. 

Add the tegelese tesmi and fry this mixture for 5 minutes. 

Add the tomato paste, tomatoes skinned and sliced, garlic and ginger and simmer during 20 minutes on a low fire, stirring regularly to prevent sticking. 

Add some water and the pieces of chicken and simmer until the chicken is done. Add the eggs to the sauce shortly before serving. Serve with injera.