What Do You Know About Eritrea?

  Eritrea is a presidential republic of  the Horn of Africa. It is bordered to the south-east by Djibouti, the south by Ethiopia, to the Northwest and west with Sudan and is bordered to the east and north-east by the Red Sea,  across from Yemen and Saudi Arabia.

Eritrea is a former Italian colony and was a province of Ethiopia until 1993, after a thirty-year-long war of liberation (1961–1991) to gain its independence from  the Ethiopian domination. The capital of
Eritrea is Asmara

The name of Eritrea comes from the Italian form of  the Greek word Ἐρυθραίᾱ (Erythraíā), meaning ''red land''.

Eritrea has been described as a dash of Italy in the heart of Africa. Although many people go to visit Italy, Eritrea is not a very well known country as its neighbour Ethiopia.  I have been to Ethiopia 3 times, and it is definitely a very beautiful country with amazing tradition and wildlife, but you can find all of that plus more in Eritrea. It is amazing how the people of Eritrea have kept their tradition, but it is incredible  to find all of the Italian culture that lies within the people and infrastructure of the country, especially the capital city of Asmara. Eritrea, as I mentioned earlier, was a province of Ethiopia primarily because they had so much in common such as : culture, ethnicity, traditions..., but together they shared over 80 different ethnic groups and languages. They still do, but after the long war, these ethnic groups were separated, along with families tore between which side they belonged to.
With a population of 5,824,000 many people would not expect Eritrea to be as exciting as Ethiopia which has a population of 82,101,998. Although there is a big difference in population, we come to see that all the history and civilization of Ethiopia is shared with Eritrea as well, but some may say that there is more to see in Eritrea due to all of its colonies and its interesting place on the map.
Eritrea is well known for its art, instrumental music and culture. It is also renowned for its food consisting of traditional stews and Ethiopian/ Eritrean bread (injera).

Watch this video to learn more about Eritreas History, Language, Tribes, Economy and Politics.  

Read more:   Culture of Eritrea - history, people, clothing, women, beliefs, food, customs, family, social http://www.everyculture.com/Cr-Ga/Eritrea.html#ixzz1hle19AW9

Spice it up-Tsebhi Derho: Traditional Eritrean Chicken Stew

Ingredients:

3 medium onions, finely chopped
50g Berbere spice (mustard seeds should be included in Berbere spice recipe)

50g Tegelese Tesmi (Herbed butter)

1 tsp chopped ginger
1 tsp chopped garlic
2 tbsp lemon juice
2 tbsp tomato paste
2 tsp salt

4 large tomatoes, blanched, peeled and chopped

1 x 1kg chicken cut into serving pieces
6 hard-boiled eggs
salt and black pepper, to taste

Method:

 --Sprinkle the chicken with the lemon juice and salt and allow to marinate for 30 minutes. Meanwhile fry the onions lightly in a dry frying pan (add some water as necessary to prevent burning). When the onions are done add the Berbere spice and fry for a few minutes more. Now add the Tegelese Tesmi and fry for 5 minutes. Add the tomatoes, tomato paste, garlic and ginger and simmer for 20 minutes. Add the chicken and some 100ml water and simmer for about 45 minutes, or until the chicken is cooked through and tender.

Add the eggs a few minutes before serving and serve with Injera - http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-tsebhi-derho

Courtesy of my mom :)

Another Savoury Dish! - Vegetable Alicha

• Cabbage-1 head

• Carrots-4

• Potatoes (peeled and diced)-2

• Onions-1

• Red Bell Peppers (size : small)-1

• Extra Virgin Olive Oil- 2 tbsps

• Ginger Powder-1 tsp

• Garlic (minced)

• Turmeric-1 tsp

• Vegetable Bouillon-1 cube

• Salt

• Black Pepper-to taste

In a stock pot, heat the extra virgin olive oil and saute the shredded onion.

When the onions are caramelized add the sliced carrots, the cubed potatoes and the striped bell peppers. Add the vegetable bouillon, the ginger, the minced garlic and the turmeric. Adjust with salt and pepper.

Add 1 cup of water and cook for about 10 minutes adding more water to keep the vegetables moist while cooking, if needed.

After the 10 minutes add the sliced cabbage and stir well. Continue to add small quantities of water in the Alicha every time it dries up.

When the vegetables are tender and moistened in their tasty juice (about 30 minutes), remove from the heat and serve warm.



Made by my mom! Picture taken of Alicha specially made by my mother



http://www.happystove.com/recipe/220/Ethiopian+Vegetable+Alicha/

Let`s have a little treat...

In Eritrean cuisine, you will not find  many recipes of desserts. Erirea is blessed with a wide variety of exotic fruits such as mango, avocado,bananas, papaya and pineapples, and so the people in Eritrea eat alot of fruit salads for dessert. Another delicious dessert traditionally prepared by women is sweet hembesha. Hembesha is  made with fresh yeast, cumin, sugar, soaked raisins, salt, eggs, margarine or butter and flour. Hembesha is very easy to prepare: you have to dissolve the yeast in lukewarm water in a large bowl, mix the eggs and the spices and the flour and put the mixture in a warm place then bake the bread in a covered frying pan for at least ten minutes.

As I mentioned earlier, Eritrea was colonized by the Italians and thus, their cuisine is very much influenced by those of the Italians.  The  most enjoyed desserts in Eritrea are those of the Italians...such as TIRAMISU

Tiramusu Recipe:

Ingredients

Topping

• 1 cup whipping cream
• 2 teaspoons sugar
• 2 tablespoons coffee liqueur
• unit chocolate shavings and cocoa powder, for garnish

Cream Filling

• 1 cup whipping cream
• 1 tablespoon vanilla extract
• 5 unit egg yolk
• 1/2 cup sugar
• 1/3 cup Marsala wine
• 2 cups mascarpone cheese

Ladyfinger Base

• 1 1/2 cups coffee
• 1/4 cup rum
• 5 tablespoons sugar
• 1 package ladyfinger biscuits
• 1/2 cup grated chocolate

Directions

Topping

1. Whip cream to soft peaks and stir in sugar and coffee liqueur. Chill until ready to assemble.

Cream Filling

1. Whip cream to soft peaks and stir in vanilla extract. Chill.
2. Place a pot with 2 inches of water on medium heat and bring to a simmer. In a metal or glass bowl, whisk together egg yolks, sugar and Marsala wine. Place over the pot of simmering water and whisking constantly until mixture has doubled and holds a ribbon design on itself when you lift the whisk. Remove from heat.
3. Whisk in mascarpone cheese and if still warm, chill until at least room temperature. Fold in vanilla whipped cream. Set aside until ready to assemble.

Ladyfinger Base

1. Mix coffee, rum and sugar until sugar has dissolved.

To Assemble

1. Dip ladyfingers in the coffee soaking liquid, just for a moment, to let it soak up the coffee (but not get soggy). Line the bottom of a trifle bowl, or decorative casserole dish completely with the soaked ladyfingers.
2. Spread a half of the Cream Filling over the ladyfingers and sprinkle with grated chocolate.
3. Repeat Steps 1 and 2. (If your trifle dish is quite tall, repeat Steps 1 & 2 again, using a third of the cream filling each time).
4. Spread whipped cream topping over Tiramisu,
5. *Optional* -Dust with cocoa powder and sprinkle with grated chocolate.

http://www.foodnetwork.ca/recipes/recipe.html?dishid=2718

http://thebestallcake.blogspot.com/2011/07/tiramisu-cakes.html