Best Eritrean Food Near Me & Kilwa Food

Eritrean Food Near Me: Massawa Bar and Restaurant Mombasa

Massawa Bar and Restaurant in Mombasa is located along Airport Road.

It serves Eritrean and Ethiopian dishes as well as continental food, pizzas and local Kenyan grills.

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READ ALSO: Top Eritrean Food and Drink Tours & More

Kilwa Eritrean Food

Kulwha is similar to east Asian stir-fries. 

Typically, Kulwha is prepared by melting tesmi, an Eritrean spiced clarified butter (this is sometimes modified with oil), in a pan and sautéing chopped onions, garlic, tomato, and berbere.

The meat of choice is then added and cooked through.

The flavors are allowed to briefly meld and then the meal is presented, without pretense, atop taita/injera.

In the Eritrean highlands, the meats of choice are typically beef, chicken and lamb.

In the eastern lowlands of Eritrea, particularly in the cities of Massawa and Asseb, fresh fish is common.

In more cosmopolitan areas (both in and outside Eritrea) some Eritreans have substituted mushrooms for the meat, which yields a similar meaty texture.

To give you a clearer picture of what kulwha is, here is a video showing it being prepared.

Ok, so now how about a recipe for kulwha?

Best Eritrean Food: Kulwha Recipe with Lamb (Eritrea Food)

As you saw in the video above, you need to use an Eritrean spiced ghee called nit’r kibbeh to make kulwha. 

Making proper nit’r kibbeh requires spices found in Ethiopia & Eritrea that may be hard to find elsewhere.

Here’s a recipe for a nit’r kibbeh substitute that works well enough.

Nit’r Kibbeh (Spiced Ghee) Substitute

Ingredients
500 g unsalted butter
½ tsp ground cardamom
½ tsp ground fenugreek
½ tsp nigella seeds, ground

Directions

1. Heat butter in a small saucepan over low–medium heat until it has begun to simmer gently.
2. Simmer for about 30 minutes, skimming the foam off the surface until the top layer of butter is completely clear.
3. Carefully strain the butter through a fine sieve over a bowl, leaving the milk solids in the bottom of the pan.
4. Stir the spices into the clarified butter.
5. Allow to cool then transfer to an airtight container.

This recipe makes more nit’r kibbeh than you need, but it can be refrigerated for up to 3 months and used in other recipes as you would ghee.

Kulwha Recipe

Serves 4

Ingredients
1 tbsp nit’r kibbeh
1 tbsp olive oil
1 onion, sliced
1 long green chili, chopped
2 tomatoes, diced
500 g lamb fillet, diced into small cubes
a pinch of salt
1 tbsp berbere*

Directions

1. Put 1 tablespoon of nit’r kibbeh, oil, onion, chili, half the tomato, the lamb and salt into a large frying pan and place over high heat.

2. Stir-fry until the meat is cooked through (about 3 minutes).

3. Add berbere and the remaining tomato and cook for another 1 minute.

Serve with injera (an Ethiopian/Eritrean unleavened pancake-like bread made from teff flour) or steamed rice.

Eritrean Food and Drink

Eritrean food and drink are deeply rooted in the country’s history, culture, and geography, blending influences from Africa, the Middle East, and the Mediterranean.

The meals are flavorful, hearty, and often enjoyed communally. Here’s a closer look at the essential aspects of Eritrean food and drink:

Eritrean Food

1. Injera: The cornerstone of Eritrean cuisine, injera is a large, sour, spongy flatbread made from teff flour. It serves as both the base for dishes and the utensil to scoop up stews and salads. Its tangy flavor pairs perfectly with the spicy stews and vegetables served alongside it.
2. Tsebhi (Stews): These are hearty dishes made from various meats like chicken, lamb, and beef, or from vegetables. Tsebhi is often cooked with berbere, a spice mix that includes chili peppers, garlic, ginger, and other seasonings, as well as niter kibbeh, a spiced clarified butter that adds richness.
   • Doro Wat: A famous chicken stew made with berbere, hard-boiled eggs, and a spicy sauce. It’s a special dish, typically reserved for holidays and celebrations.
   • Zigni: A spicy beef stew, similar to Doro Wat, but made with beef instead of chicken.
3. Shiro: A popular vegetarian dish, made with ground chickpeas or lentils and cooked into a rich, flavorful stew, often flavored with berbere. It’s a go-to dish for fasting periods or for those seeking a lighter meal.
4. Siga (Beef): Beef is a common meat used in Eritrean cooking, often grilled or stewed. Dishes like Siga Tegel (beef stew) and Siga Wat (spicy beef stew) are packed with bold flavors from berbere and other spices.
5. Kitcha: A type of flatbread that’s thicker than injera, kitcha is sometimes served with stews or honey. It’s a staple food, particularly for breakfast.
6. Fatta: A dish where pieces of injera are soaked in a stew or broth, allowing the bread to absorb the flavors. It’s often eaten with various types of stews or soups.
7. Vegetables: Eritrean cuisine includes a variety of vegetable-based dishes, often spiced with berbere. Common vegetables include carrots, potatoes, spinach, and kale. Atkilt Wat is a popular vegetable stew made with potatoes, carrots, and cabbage.

Eritrean Drinks

1. Buna (Coffee): Coffee is integral to Eritrean culture, often prepared in a traditional coffee ceremony. Buna is brewed from fresh beans, roasted over an open flame, and served in small cups. The ceremony itself is a social event, accompanied by conversation and sometimes sweets.
2. T’ej (Honey Wine): T’ej is a traditional Eritrean drink made from fermented honey and water, flavored with a type of hops called gesho leaves. It’s sweet and mildly alcoholic, typically served during special occasions or celebrations. T’ej is often consumed in communal settings.
3. Suwe: A sweet, non-alcoholic drink made from a variety of fruits, including mango, pineapple, and tamarind. It’s refreshing and commonly served with meals.
4. T’ej Gogo: This is a variation of T’ej that is often served with a thicker consistency and flavored with spices like ginger. It’s a beloved drink at weddings and special events.
5. Beer: Eritrea also has its own popular local beers, such as Asmara Beer and Bira Tess, which are enjoyed alongside meals, particularly in social gatherings.

Eritrean Eating Customs

• Communal Meals: Meals in Eritrea are typically served in large platters, with everyone sharing the same food. Injera serves as both the plate and utensil, with everyone using pieces of the bread to scoop up the stews and vegetables.
• Spicy Flavors: The use of berbere and niter kibbeh results in dishes that are rich in flavor and spice. While these spices contribute heat, they also bring depth and complexity to the meals.
• Meals with Family and Friends: Meals are often a communal experience, reflecting the importance of family and community in Eritrean culture. Food and drink are often shared in gatherings, especially during holidays, weddings, and other special occasions.

In summary, Eritrean cuisine is characterized by its use of injera as a staple, hearty stews, and flavorful spices like berbere and niter kibbeh. The drinks, especially coffee and honey wine, are also deeply intertwined with cultural traditions, making for a truly unique and rich culinary experience.

Kilwa Food: What Did People Used to Eat In the Kilwa Sultanate?

Farming was difficult on the island of Kilwa because the red soil and sand were unsuitable for growing crops.

People had to rely on other sources of food.

An important source of Kilwa food was wild fruit that grew from trees on the island.

The poorer inhabitants of Kilwa, in particular, survived mainly on fruits such as coconuts, bananas, oranges, and lemons.

Honey from beehives was also popular.

Millet, rice, and sorghum were grown where farming was possible.

Shellfish was an important item on people’s diet.

Other sources of protein included meat from sheep, cattle, goats, and hens.

In their homes, Kilwans baked bread in ovens on the floor and used portable stoves to cook meat.

They also used well water to grow radishes, peas, small onions, and basil in small gardens.

Trade with coastal fishermen supplied Kilwa residents with fish and other food products from Asia and other parts of Africa.

READ ALSO: The Distance From Dar to Kilwa KM & More on Visiting Kilwa

Eritrean Culture Food

Eritrean cuisine is a delightful fusion of flavors influenced by its diverse cultural heritage, which includes elements from the country’s indigenous ethnic groups, as well as Turkish, Italian, and other Middle Eastern cuisines.

Here are some highlights:

1. Injera: This spongy, sourdough flatbread made from teff flour is a staple of Eritrean cuisine. It serves as a base for many dishes and is used to scoop up stews and vegetables. Injera is not only a food but also an integral part of Eritrean dining culture, often served with communal dishes.

Photo Credits: hade1hade