John Myers
Types of Traditional Eritrean Breads
Eritrean cuisine is a reflection of the country’s varied ethnic and cultural influences. Breads are an essential part of Eritrean cuisine and are usually made from teff or wheat flour. The most popular type of bread in Eritrea is injera. However, there are several other traditional bread varieties in Eritrea that are equally delicious and nutritious.
Injera: The Staple Bread in Eritrea
Injera is a sourdough bread made from teff flour. This spongy and slightly sour bread is the staple food in Eritrea and Ethiopia. Injera is usually served as a base for stews, meat dishes and vegetables. It is made by fermenting teff flour with water for several days until it develops a tangy flavor. The batter is then poured onto a hot pan and cooked until it forms a spongy, pancake-like bread. Injera is an excellent source of protein, fiber, and vitamins.
Other Traditional Breads in Eritrea
In addition to injera, several other traditional bread varieties are popular in Eritrea. One of them is hembesha bread, which is made from wheat flour, yeast, and spices. Hembesha bread is usually served during special occasions or celebrations and is often accompanied by coffee. Another traditional bread in Eritrea is qicha bread, which is made from barley flour and is a staple food in the Tigray region. Qicha bread is usually served with meat or vegetable stews.
Another popular Eritrean bread is kitcha, which is similar to injera but softer and thinner. Kitcha is made from wheat flour and is usually served with spicy sauces or dips. Another bread variety is ambasha bread, which is made from wheat flour, yeast, and honey. This sweet and flavorful bread is usually served as a snack or dessert.
In conclusion, Eritrea has a rich and diverse bread culture. From the sourdough injera to the sweet ambasha bread, each bread variety reflects the country’s unique culinary heritage. Whether you are a food lover or a bread enthusiast, you will find something to enjoy in Eritrea’s delicious bread varieties.
