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The cuisines of Ethiopia, Eritrea, and Somalia have major similarities. How do they compare? There are a few factors at play, says dagoose. "Ethiopia is all but entirely land-locked and did not have colonial rule (significantly)," says dagoose. "Eritrean food is extremely similar to Ethiopian but you will find a little bit more fish involved, and much more Italian influence, as it was occupied for a period of time. You'll often see 'macaroni' or 'spaghetti with red sauce' on Eritrean menus, do not dismiss these as courtesies to their less adventurous customers! Often they are deeply flavored plays on the traditional Italian versions," boasting spiced, clarified niter kibbeh butter or the exceedingly popular berbere, which lends a unique Eritrean-ness.
Somalia is a completely different story, says dagoose. "It is nearly entirely coastline, which means it saw much more influences from outside sources. You'll find it has flavors of the Middle East that have migrated south, as well as some of the Kenyan flavors that have migrated north—including their heavily Indian immigrant influenced cuisines."
Discuss: Ethiopia, Somalia, Eritrea- What is the Difference?
Well let´s say that when we say "ethiopian" dishes most people talk about dishes from northern or central Ethiopia, tribes such as the gurages with kitfo being the most southerners. But mostly these dishes comes from an very old kingdom known as Abyssinia which includes Eritrea most of north and central Ethiopia of today. Hence the ressemblance between dishes of Ethiopia and Eritrea, and their...+READ
Well let´s say that when we say "ethiopian" dishes most people talk about dishes from northern or central Ethiopia, tribes such as the gurages with kitfo being the most southerners. But mostly these dishes comes from an very old kingdom known as Abyssinia which includes Eritrea most of north and central Ethiopia of today. Hence the ressemblance between dishes of Ethiopia and Eritrea, and their are no notable differences between dishes of the two countries. Of course Somalia is not included in this historical process so it´s cuisine is far apart. Their are no Ethiopian or Eritrean dishes per se but dishes from tribes in Ethiopia and Eritrea, tribes and dishes they share. Of course Ethiopia being bigger it boasts a wider variety of dishes than Eritrea. Dishes as Kitfo for example come typically from south Ethiopian tribes gurages but Eritreans make them today too. So all in all it is a faöily story.-COLLAPSE
Ethiopia was also occupied by Italy and I saw Italian dishes (like you said, mostly macaroni & spaghetti with red sauce) in lots of restaurants in Addis Ababa and in the North - as well as several Italian restaurants. Did I just happen to come across an odd sample or is there much less difference? And adding berebere couldn't be considered "a unique Eritrean-ness" as it is a staple in Ethiopian...+READ
Ethiopia was also occupied by Italy and I saw Italian dishes (like you said, mostly macaroni & spaghetti with red sauce) in lots of restaurants in Addis Ababa and in the North - as well as several Italian restaurants. Did I just happen to come across an odd sample or is there much less difference? And adding berebere couldn't be considered "a unique Eritrean-ness" as it is a staple in Ethiopian food as well.-COLLAPSE
Awesome, interesting to read this. I'm a massive fan of Ethiopian cuisine and have recently been eating plenty of Eritrean food in Nairobi, Kenya. I believer I've only had Somali food once, and it was a dish of a shredded chapati, with a wonderful blend of sauce covering it.
I agree, some of the Eritrean pasta dishes are unique and delicious!