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Eritrean cuisine is a fusion of Eritrea's native culinary traditions, and the area's long history of trade and social interchanges with other regions and cultures. ==Overview== The Ethiopian cuisine and Eritrean (especially in the northern half) is the same with a subtle difference in the foods, given the shared history of the two countries. The main traditional food in Eritrean cuisine is tsebhi (stew), served with injera (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes; mainly lentil and faba beans). A typical traditional Eritrean dish consists of injera accompanied by a spicy stew, which frequently includes beef, goat, lamb or fish. 〔 Overall, Eritrean cuisine strongly resembles that of neighboring Ethiopia, although Eritrean cooking tends to feature more seafood than Ethiopian cuisine on account of its coastal location.〔 Eritrean dishes are also frequently lighter in texture than Ethiopian meals as they tend to employ less seasoned butter and spices and more tomatoes, as in the ''tsebhi dorho'' delicacy. Additionally, owing to its colonial history, cuisine in Eritrea features more Italian influences than are present in Ethiopian cooking, including more pasta and greater use of curry powders and cumin.The Italian Eritrean cuisine started to be practiced during the colonial times of the Kingdom of Italy, when a large number of Italians moved to Eritrea. They brought the use of pasta to Italian Eritrea, and it is one of the main foods eaten in present-day Asmara. An Italian Eritrean cuisine emerged, with dishes such as 'Pasta al Sugo e Berbere', which means "Pasta with tomato sauce and berbere" (spice), and other delicacies like "lasagna" and "cotoletta alla milanese" (milano cutlet) also became commonly incorporated. Alongside ''sowa'', people in Eritrea also tend to drink coffee.〔 ''Mies'' is another popular local alcoholic beverage, made out of honey. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Eritrean cuisine」の詳細全文を読む スポンサード リンク
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