Eritrean cuisine carries Arabic, Italian, Ethiopian and British influences. Grains and vegetables feature in most foods, while spices like cardamom, nigella and berbere used liberally. Unleavened breads, similar to pancakes, are eaten with most meals. Torn into pieces, the bread is used to scoop up vegetables and meat in a spoon-like fashion. Meals are generally eaten at a lowset table and served on a large share plate. A popular Eritrean dish is kulwha, which is made with lamb, vegetables and spices, and could be considered a stir-fry of sorts. Read more