This meal is typical of Eritrean and Ethiopian cuisine.

The main traditional foods in Eritrean cuisine are zigni (meat with chile peppers), shiro (pea soup), injera (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes, mainly lentil and faba bean). Download high resolution version (2560x1920, 898 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (2560x1920, 898 KB) Wikipedia does not have an article with this exact name. ... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... This meal, consisting of injera and several kinds of wat (stew), is typical of Ethiopian and Eritrean cuisine. ... Binomial name Eragrostis tef (Zucc. ... Species T. boeoticum T. durum T. monococcum T. spelta References:   ITIS 42236 2002-09-22 Wheat (Triticum spp. ... Species About 20 species, including: Sorghum almum Sorghum bicolor Sorghum caffrorum Sorghum caudatum Sorghum cernuum Sorghum halepense Sorghum nervosum Sorghum nigricans Sorghum nitidum Sorghum propinquum Sorghum roxburghii Hybrids Sorghum × almum Sorghum × drummondii Sorghum is a genus of about 20 species of grasses, native to tropical and subtropical regions of the... Varieties of soybean seeds, a popular legume The term legume has two closely related meanings in botany, a situation encountered with many botanical common names of useful plants whereby an applied name can refer to either the plant itself, or to the edible fruit (or useful part). ... Binomial name Lens culinaris Medikus The lentil (Lens culinaris) is a bushy annual plant of the legume family, grown for its lens-shaped seeds. ... Binomial name Vicia faba L. Vicia faba, the broad bean, fava bean, faba bean, horse bean, field bean or tic bean is a species of bean (Fabaceae) native to north Africa and southwest Asia, and extensively cultivated elsewhere. ...

Eritrean cuisine is virtually the same as the Cuisine of Ethiopia, given the shared history of the two countries. Ethiopian cuisine consists of various vegetable or meat side dishes and entrees, usually a wat or thick stew, served atop injera, a large sourdough flatbread, which is 50 cm (20 inches) in diameter and made out of fermented teff flour. ...

External links

• Eritrean cuisine
• Eritrean recipes
• Eritrean food practices