A typical Eritrean dish consists of injera accompanied by a spicy stew, which frequently includes beef, kid, lamb or fish. Eritrean dishes are frequently "lighter" in texture than Ethiopian meals. They likewise tend to employ less seasoned butter and spices and more tomatoes. Additionally, owing to its colonial history, cuisine in Eritrea features more Ottoman and Italian influences than are present in Ethiopian cooking, including more pasta specials and greater use of curry powders and cumin.
'Eritrea' is the name given to the Red Sea by Greek tradesmen in the third century B.C. Officially the State of Eritrea is a country in the Horn of Africa. It is bordered by Sudan to the west, Ethiopia in the south, and Djibouti in the east. The northeastern and eastern parts of Eritrea have an extensive coastline along the Red Sea, across from Saudi Arabia and Yemen.