Eritrean cuisine is characterized by its rich and diverse flavors, heavily influenced by the country's history and geography. It shares similarities with Ethiopian cuisine, particularly in the use of injera, a sourdough flatbread made from teff flour, which serves as a staple in most meals. Dishes often feature a variety of stews, known as tsebhi, made with meats like beef, chicken, or lamb, and seasoned with berbere, a spicy chili pepper paste. Vegetarian options are also prevalent, with lentils, chickpeas, and vegetables frequently used. The cuisine is known for its communal dining style, where meals are shared from a large platter, fostering a sense of community and togetherness. Additionally, coffee ceremonies are an integral part of Eritrean culture, reflecting the importance of hospitality and social interaction.