The complete directory
6 foods match this view. Search local names, narrow the map, or follow a category.
Eritrea
Kitcha
Eritrean unleavened thin flatbread made with wheat flour, water, and salt; cooked on a hot griddle; thinner and crispier than injera; the base for kitcha fitfit; eaten alongside stews or with butter and berbere for breakfast.
Asmara, Eritrea
Pizza
Pizza as made in Asmara's pizzerias; a legacy of Italian colonization; thin-crust, simple toppings; one of the favorite foods in the capital; eaten in trattoria-style restaurants that also serve zigni; neither fully Italian nor fully Eritrean.
Eritrea
ፍርፍር
A whole family of Ethiopian dishes built on torn or chopped injera tossed with sauces and seasonings. The word literally means 'crumbled' — and it can be made spicy with berbere or mild and savory. A classic breakfast.
Eritrea
እንጀራ
Ethiopia's iconic sourdough flatbread, made from a fermented batter of teff flour and water, cooked into a large spongy round covered in tiny 'eyes'. It serves as both plate and utensil for nearly every Ethiopian meal.
Eritrea
Eritrean dish of lamb or beef chunks fried with berbere spices, ghee, tomatoes, and onions; drier than zigni, more like a stir-fried tibs; served with rice or injera to mop up the sauce; a TasteAtlas-listed dish.
Eritrea
Timatim Firfir
Eritrean bread salad of torn injera mixed with diced tomatoes, onions, jalapenos, and olive oil; a fresh, cold dish; similar to Ethiopian timatim fitfit; served as a light meal or side; refreshing in the highland heat.