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🇪🇷Eritrea

Alicha Birsen

Eritrean mild vegetable stew with potatoes, green beans, carrots, and green peppers; seasoned with turmeric or curry instead of berbere; similar to Ethiopian alicha but with Eritrean spice preferences; served on injera.

🇪🇷Eritrea

Beyaynetu

በያይነቱ

The famous Ethiopian combo platter — a large round of injera topped with small mounds of multiple stews and salads. Usually fully vegan (tsom-friendly), it's the single best way to taste Ethiopia in one meal.

🇪🇷Eritrea

Chicken Stew Firfir

Dorho Tsebhi Firfir

Eritrean dish of shredded injera soaked in leftover dorho tsebhi (chicken stew) sauce; the rich berbere sauce penetrates the torn flatbread; a resourceful way to use leftovers; served with hard-boiled eggs.

🇪🇷Eritrea

Doro Wat

ዶሮ ወጥ

Ethiopia's national dish: chicken legs slow-simmered for hours in a deeply spiced kulet of caramelized onions, berbere and niter kibbeh, served with a hard-boiled egg over injera. The dish that crowns every holiday and special occasion.

🇪🇷Eritrea

Egg Stew

Enkulal Tsebhi

Eritrean spicy egg stew; hard-boiled eggs simmered in a berbere and tomato sauce; a protein-rich fasting-day dish when meat is avoided; served on injera; similar to Ethiopian enkulal firfir but stewed rather than shredded.

🇪🇷Eritrea

Eritrean Bozen Shiro

Bozena Shiro

Eritrean shiro enriched with minced beef; the chickpea flour stew gets a meaty boost; heartier than plain tsebhi shiro; served on injera; a popular variation for non-fasting days.

🇪🇷Eritrea

Eritrean Shahan Ful

Shahan Ful

Eritrean breakfast of slow-cooked fava beans mashed with onions, tomatoes, jalapenos, cumin, lemon juice, and olive oil; served with bread rolls for dipping; especially popular during Lent and Ramadan; a Horn of Africa staple.

🇪🇷Eritrea

Fish Tsebhi

Asa Tsebhi

Eritrean fish stew from the Red Sea coast; fresh fish simmered in berbere, tomatoes, onions, and garlic; a coastal specialty from Massawa; eaten with injera; reflects Eritrea's long coastline and fishing tradition.

🇪🇷Eritrea

Hamli

Eritrean sauteed collard greens steamed until tender, then cooked with oil, garlic, and onions; sometimes garnished with parsley and cilantro; a common vegetarian side that complements heavier meat stews; similar to Ethiopian gomen.

🇪🇷Eritrea

Meat Stew

Siga Tsebhi

Eritrean beef or lamb stew; meat simmered in berbere, onions, and garlic; the general term for meat tsebhi; zigni is the most famous variety; served on injera; a daily staple across the highlands.

🇪🇷Eritrea

Qulwa

Eritrean fried meat and onions; cubed beef or lamb sauteed with berbere, onions, and ghee; drier and more caramelized than a stew; similar to Ethiopian tibs; served hot on injera; a quick, flavorful main.

🇪🇷Eritrea

Shahan Ful

ሻህን ፉል

Stewed fava beans served with chopped fresh vegetables and spices — a lighter, salad-like cousin of ful medames, popular as a fasting dish and street breakfast.

🇪🇷Eritrea

Shiro Wat

ሽሮ ወጥ

The spicy red version of shiro — chickpea or split-pea flour cooked into a deeply seasoned berbere-and-onion stew. Cheap, fast, vegan, and the dish many Ethiopians could eat every single day.

🇪🇷Eritrea

Silsi

Eritrean tomato-based stew cooked with oil, onions, garlic, and berbere; a fiery, tangy sauce that can feature meat or stand alone as a vegetarian dish; brighter and more tomato-forward than zigni; served with injera.

🇪🇷Eritrea

Tsebhi Ades

Ades

Eritrean lentil stew cooked with onions, spices, and tomatoes; made with or without berbere depending on the household; a hearty, protein-rich fasting dish; served on injera alongside other tsebhi.

🇪🇷Eritrea

Tsebhi Shiro

Eritrean chickpea flour stew cooked with onions, garlic, tomatoes, and berbere; a smooth, thick purée; a low-cost staple for many families; popular on fasting days; served with injera or kitcha; the Eritrean counterpart of Ethiopian shiro wat.

🇪🇷Asmara, Eritrea

Zigni

The signature Eritrean stew; beef cubes simmered in a deep red sauce of berbere, tomatoes, tomato paste, onions, and garlic; often finished with lemon juice and coriander; served atop injera with hard-boiled eggs; the most iconic dish of Eritrean cuisine.