The herbs and spices used in Eritrean and Sudanese cuisine are drawn from India, Turkey and Arabia. They include garlic, lemon, black pepper, cardamom, coriander, marjoram and basil, all brought to east Africa through centuries of trade. 

All main dishes come with either bread, rice or Injira which is a regional, soft flatbread with a tangy taste that comliments the spicies used in Eritrean and Sudanese cuisine.

For your Guidance (E) = Eritrean and (S) = Sudanese.