Eritrea, a beautiful, small country in northeast Africa, won its independence from Ethiopia in 1991. Influenced by many occupying and neighboring cultures, Eritrea's cuisine includes fruits and vegetables brought by the Italians, chili peppers from the Turks, European-style beer from the British, a traditional bean stew from Egyptians, and many staples from Ethiopian cuisine.
Popular dishes include injera, a round pancake-like bread, zigni, a spicy stew made of meat, chicken, fish or vegetables, tumtumo, a mild lentil dish, and shtro, a spicy legume puree.
The cookbook includes 100 easy-to-follow reicpes, adapted for the North American kitchen, a section on staple ingredients (explains how to create spice blends and other basics), and the author's insightful introduction and comments throughout regarding the history, traditions, and culture of Eritrea. Chapters included are: Beverages, Breads and Pastries, Breakfasts, Snacks, Appetizers and Side Dishes, Traditional Eritrean Main Dishes, and Desserts.
OLIVIA WARREN's parents lived in Asmara, Eritrea with her older siblings for four years. Olivia was born and raised in an American household with Eritrean art, food, and even an Eritrean housekeeper, and decided to travel to Eritrea on her own to learn more about the country. She currently resides in Denver, Colorado.