3 dishes people actually cook in Eritrea: what they are, how long they take, and what you need to buy.
The dart landed on Eritrea. Drag to spin the planet.
Enjoy the tangy flavor of homemade injera!
A flavorful Eritrean chicken stew with spices.
Spicy Eritrean stew that warms the soul!
The three dishes from Eritrea documented in Copper are Injera, Tsebhi derho and Zigni. Berbere spice and garlic each appear in more than one recipe. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 13 different ingredients.
The three recipes need 13 ingredients between them, of which 5 are shared by more than one dish. Berbere spice is the hardest to find: of the 588 dishes in Copper's atlas, 5 use berbere spice. Every ingredient list on this page is complete, with quantities, and free to read.
Tsebhi derho is the quickest at 90 minutes. Injera is the longest at 480 minutes, most of it unattended. The median is 90 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Eritrea here is rated easy, but every one has the full method written out step by step, free to read. Tsebhi derho is the shortest way in.