Overview
The main traditional food in Eritrean cuisine is tsebhi (stew) served with injera (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes, mainly lentil, faba beans). Eritrean and Ethiopian cuisine (especially in the northern half) are very similar, given the shared history of the two countries.
Eritrean cuisine strongly resembles those of neighboring Ethiopia and Somalia, except for the fact that Eritrean and Somali cooking tend to feature more seafood than Ethiopian cuisine on account of their coastal locations.
Read more about this topic: Eritrean Cuisine