Eritrean cuisine is part of the wider Horn of Africa food tradition, with close culinary connections to neighbouring Ethiopia and influences from the country's Red Sea history and Italian colonial period. Injera, lentils, vegetables, grains, meat, and spiced stews form the foundation of many meals.

Berbere and other spice mixtures provide warmth and complexity, while communal eating from a shared platter is an important part of the dining experience. Coffee also has a significant social role, and Eritrean cuisine demonstrates how grains, legumes, vegetables, and carefully balanced spices can produce richly flavoured meals.