Injera anchors Eritrean cuisine, acting as both base and utensil, with stews like zigni (spiced beef) and dorho (chicken) layered on top. Lentils and chickpeas show up frequently in dishes like shiro, especially during fasting periods. Meals are typically served on a shared platter, with a mix of meats, vegetables, and legumes. Spices are present but balanced, with berbere providing depth without overwhelming heat. Coffee is a core part of the food experience, often prepared through a traditional ceremony.
