Eritrea is a county in the Horn Africa region in East Africa ,with its capital and largest city (Asmera)Eritrea.

It is a multi-ethnic country with nine ethnic groups. Nine different languages are spoken in Eritrea and the most widely spoken language is Tigrinya. Other dialects include Tigre, Afrar ,Blien, Rashida, Kunama, Nara, Arabic and Saho. 

Most people in the territory are to Christian or lslamic , with an adhering to traditional faiths. The Eritrean secessionist movement organised the Eritrean liberation front in 1961 and fought the Eritrea war of independence until they gained independence in 1991.

 

Amazing Asmara, Magnificent Massawa
 

The main  cities of the county are the capital cities, Asmara, port down Asseb in the southeast, Massawa to the east, to the north you can find Keren and the central town Mendefera. Asmara is the capital and most populous city of Eritrea , in the county’s central region.  It sits at an elevation of 2,325 meters (7,628ft)making it the highest capital in the world by altitude. The city is located at the tip of an escarpment that is both the north western edge of the Eritrean highland.                         

 

Eritrean Cuisine     

                     

The main traditional food in Eritrean cuisine is tsebhi (pronounced teb-he) a tomato stew, served with injera (flatbread made from teff, wheat, or sorghum. This is accompanied by Hilbet (paste made from legumes; mainly lentil and faba beans). 

 

Injera is a sour fermented flatbread with a slightly spongy texture, traditionally made of teff flour. Injera is the staple in many parts of East Africa including Eritrea, Sudan and Ethiopia. Injera is central to the dining process, like bread or rice elsewhere. 

 

If you want a taste of Eritrea, try making Injera at home using this recipe:

 

Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste.
 

Ingredients you will need:

.¼ cup teff flour

.¾ cup all purpose flour

.1 cup water

. A pinch of salt 

.Peanut or vegetable oil

 

Equipment 

. A mixing bowl 

. Non stick pan


 

Method:

 

1.Put the Teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.

2.Slowly add the water, stirring to avoid lumps

3. Put the batter aside for a day or more (up to three days) to allow it to ferment. In this time, your injera batter will start to bubble and acquire the slight tanginess for which it’s known. Note: If you find that your injera batter does not ferment on its own, try adding a teaspoon of yeast.

4. Stir in the salt.

5. Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.

6. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.

7. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.

 

Feel free to send me pictures of your Injera and if you ever get the chance to go to Eritrea I would recommend going to Massawa to try their Injera, Fata a Finjal of fresh coffee.