8 Best Eritrean Cookbooks Full Of Authentic And Delicious Traditional Foods From Africa
Eritrean is an East African country that neighbored by Ethiopia, Sudan, and the Red Sea. Heavily influenced by Ethiopian and Italian cuisine due to its colonization, gourmets find several familiar Eritrean dishes in between such surprising combinations of spices with pasta or a fantastic cup of cappuccino.
However, Eritrean cuisine owns its unique features with hot, flavorful, and fragrant dishes as famous Injera bread and various types of stew. To help you bring this enticing culinary home, we will introduce 8 interesting Eritrean cookbooks in this article.
Auntie Tsehai Cooks: A Comprehensive Guide to Making Ethiopian and Eritrean Food
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“I like how simple and to the point it is” – Amazon Customer
For decades, Auntie Tsehai is an experienced cook with the work of sharing her culinary expertise by outlining the best practices, preparation tips, and insights on how to make authentic Ethiopian and Eritrean dishes. Together with Erin, they have made a how-to guide cookbook showing a famous East African cuisine.
In this book, home cooks will learn to make some signatures of this nation such as injera, a sourdough flat-bread, flavorful vegetarian, or meat stews. More than that, many of them are freezer-friendly, gluten-free, quick to prepare, and vegetarian that adapt diverse demands.
With concisely step-by-step instructions from Erin, Auntie Tsehai’s culinary expertise is clearly organized. Besides, the authors point out the principle of making authentic sauces and time-saving tips that efficiently highlight the soul of the food.
About the Author: The authors of this cookbook are Tsehai Fessehatsion and Erin Peterson. Passionate about cooking since a very young girl, Tsehai Fessehatsion learned to cook traditional foods from her mother. With an in-depth knowledge of the ingredients, preparations, and techniques, she makes cooking traditional Ethiopian&Eritrean dishes clear and offers variations and new ways of eating injera with versatility and creativity.
As the sister-in-law of Tsehai, Erin Peterson join Tsehai’s culinary journey as she learns authentic Ethiopian and Eritrean recipes. Being especially interested in photography and preparing healthy food from various cuisines, Erin takes charge of documenting and organizing the recipes into clear, concise steps with mouth-watering photos. Visit them at www.auntiecooks.com for the latest culinary adventures.
Taste of Eritrea: Recipes from One of East Africa’s Most Interesting Little Countries (New Hippocrene Original Cookbooks)
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“A decent introduction to Eritrean cuisine” – A. Rowland
Eritrea is a beautiful, small country in north-east Africa. Being influenced by many neighbors’ cultures, gourmets can find Eritrea cuisine fruits and vegetables brought by the Italians, chili peppers from the Turks, European style beer from the British, and a traditional bean stew from the Egyptians, and many staples from Ethiopian cuisine.
Though sharing several commons in between, Eritrea cuisine still has its unique flavors that distinguish from others. As a result, the author has brought up over 100 easy-to-follow recipes that enable home chefs to taste Eritrea’s real taste to their tables.
In this book, readers are not only equipped with the author’s informative and insightful introduction covering aspects of Eritrean history, culture, and traditions but also looking at this lovely country through a fantastic view.
About the Author: The author of this cookbook is Olivia Warren. In this cookbook, she introduces people to the cuisine of a little country from East Africa but interesting for gourmets to explore.
Ethiopian Feast: The Crown Jewel of African Cuisine
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“A comprehensive and approachable guide to cooking Ethiopian food” – Gretchen Schmauder
In the career as a chef, teacher, and restaurant owner, Ethiopian Feast is at the peak of Mulunesh’s dream and a real passion for sharing her country’s food with as many people as possible. From “impressive” and “addictive” dishes in a farmer’s market stand to perfected food in the restaurant later, Mulunesh Belay has offered easy-to-follow recipes and a comprehensive guide to making authentic Ethiopian cuisine in the modern kitchen.
Together with beautiful photographs, the author reveals her secrets in 78 original, step-by-step recipes to make all the country’s classic dishes, including a foolproof method for cooking the flat-bread known as injera. As long as you are interested in Ethiopian cuisine and Eritrean food, there are always delicious, traditional, and even vegan food, gluten-free dishes that adapt your choice.
About the Author: The author of this cookbook is Mulunesh Belay. She is a chef, teacher, and owner of an iconic restaurant offering the delights of Ethiopian Cuisine to the Pacific Northwest for many years. By learning recipes from her mother in her home village in Ambo, Mulunesh started cooking at the age of five.
When coming to the US, she began sharing her cooking in a farmer’s market stand that is evaluated “addictive” and “impressive” by the press. From there, her iconic restaurant called Ambo Ethiopian Cuisine was opened.
Teff Love: Adventures in Vegan Ethiopian Cooking
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“Please, buy it; you aren’t going to regret it.” – pepita jobo
In Ethiopian and Eritrean cuisine, people might be familiar with injera and several types of meat stews. However, people might be surprised by the flavors when enjoying this food in vegan versions. As an experienced vegan in natural food field, Kittee Berns explains this cuisine through easy to follow recipes so that you can taste savory Ethiopian food without leaving home.
In this book, it is indispensable to signatures from Ethiopian cooking such as a berbere spice blend, injera (the fermented sourdough staple), and ye qimem zeyet veganized clarified butter. Based on the author’s discovery on how to source and use the savory seasonings&ingredients to make the foundation of these unique dishes, you can totally cook and enjoy veggie combo platters found in restaurants all over North America. Tips on tools&equipment to time-saving techniques and menu suggestions are also included.
About the Author: The author of this cookbook is Kittee Berns. Being a long time ethical vegan and gluten-free vegan, she has over 13 years of experience in the natural foods industry. In 2011, Kittee released Papa Tofu Loves Ethiopian Food, where showcasing popular Ethiopian recipes. Now she lives in the vegan area of Portland, Oregon.
Ethiopia: Recipes and traditions from the horn of Africa
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“I love Ethiopian food, especially injera. Following the recipe given, I was able to make near restaurant qualify injera.” – ETF
Proud to be a land that has never been colonized, Ethiopia is the country of celebrating and preserving ancient traditions. Being enriched with different religious influences of Judaism, Christianity, and Islam, this nation’s cuisine is a unique combination in Africa. Sharing the considerable common with Ethiopian cuisine, Eritrea food lovers can also find familiar recipes in Ethiopian cookbooks like Ethiopia: Recipes and traditions from the horn of Africa.
Some notable dishes featured here are Doro Wat (chicken slowly stewed with berbere spice), Yeassa Alichia (curried fish stew), Siga Tibs-flash (fried beef cubes), and many others more. Besides the recipes and photography of the country’s stunning landscapes, the author tells remarkable stories of the local communities and customs for readers’ further reference.
About the Author: The author of this cookbook is Yohanis Gebreyesus. He works as a chef in California and Lyon before returning to his homeland Addis Ababa to set up his restaurant, Antica. Besides, Yohanis hosts a weekly food program on EBS, Ethiopia’s national television network. Fluent in English, French, and Amharic, Yohanis has appeared in The Guardian, Le Monde, and Forbes as well as on CNN.
Ethiopian-inspired Cooking, Vegetarian Specialties: An American approach to Ethiopian Cuisine
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“Sound interesting in cooking” – Daisy
Published in 2007, this cookbook is the first vegetarian/vegan Ethiopian cookbook that gains Gourmand International Best in the World Award. Seeing from home cooks view, the author has written this cookbook following the most accessible way that people can absorb but still adaptable expert recipes inside.
From time to time, this book is updated with full-color food photos showing step-by-step instructions and low fat, gluten-free recipes. Now a full Ethiopian vegetarian platter is within your reach, including spiced oil (the corner-stone of delicious cuisine), injera flat-bread, potato and lentil salad, chickpea shuro dip, eggplant tibs, spicy stews, greens, chocolate fudge teff cake and more.
About the Author: The author of this cookbook is Ian Finn, who is the owner of a popular internationally-themed vegetarian Café for 15 years. He is the author of several cookbooks on vegan food or gluten-free food such as Gluten-free “G”, Intro to Vegan Baking, The Gluten-free Guide to Vegetarian Recipes, Mostly Vegetarian, A Book for Everyone. Many of them are considered the first cookbook published in their topic.
Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed [A Cookbook]
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“A fantastic purchase and I’m not even a vegan!” – Yve
For many home cooks, it is exciting to use a cookbook with multi related-cuisine recipes inside so that they can comfortably find the favorite dishes and combine them with the other similar ones. In Afro-Vegan, you will find this exact thing with 100 wholly new, creative culinary combinations from African, Caribbean, and Southern that will amaze vegans, vegetarians, and omnivores alike.
By reworking and remixing the favorite staples, ingredients, and classic dishes from each area, Bryant Terry offers readers fresh and delicious meals that draw on Terry’s memories and the history of food that has traveled from the African continent.
Some exciting things included here are Terry’s insights about building a healthy community around food and suggested music tracks from around the world as well as book recommendations.
About the Author: The author of this cookbook is Bryant Terry, who is a national leader in the movement to promote healthy eating. His other books are The Inspired Vegan, Vegan Soul Kitchen and Grub, a co-authored book with Anna Lappé. Besides, he is the host of a multi-episode web series named Urban Organic.
With these working, he has been featured in the many publications and made the appearance on dozens of TV&radio shows. Now he lives in Oakland, California and you can learn more about him at www.bryant-terry.com.
Eritrean Cooking: Rich Relationships & Recipes from East Africa
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“This is far more than just a cookbook ~ the author’s love for the mother country with its culture and customs comes across on every page.” – Ruth E Bird
Born in Eritrea, Dr. Samuel Mahaffy make this book a gateway for cooks to step into the rich aroma of a spicy African Family Dinner. With recipes carried from Eritrea into the United States, this work is about relationships as it is about cooking methods.
In this book, the author emphasizes a tradition of sharing genuinely and promoting peace through eating from a typical dish. Through Eritrean Cooking, people can be conscious of the valuable relationship through cuisine between East Africa and the rest of the world.
About the Author: The author of this cookbook is Dr. Samuel Mahaffy. He is a non-profit facilitator and consultant for more than five hundred nonprofits worldwide, supporting immigrant and refugee communities. Born and raised in Eritrea, East Africa, he brings a perspective that is enriched by his encounter with the culture and people of Eritrea.
Completed Ph. D. at Tilburg University in the Netherlands on organizational decision-making, Samuel now works as a management consultant, workshop leader, and public speaker. Visit him at www.samuelmahaffy.com.
We hope you like this post and finally find out your favorite Eritrean cookbooks. Meanwhile, we welcome you to explore our site and discover more cookbook recommendations from the same cuisine below.
