Ethiopian and Eritrean cooking — the culinary traditions of the Horn of Africa — represent the oldest continuous food culture on the African continent and one of the oldest in the world. Ethiopia was never colonised (with the brief Italian occupation of 1936–1941 being the only interruption to a 3,000-year history of independent statehood), and its culinary tradition reflects this continuity. The specific techniques of injera fermentation, the berbere spice blend tradition, and the specific philosophy of communal eating from a shared plate are ancient and internally consistent.
The Ethiopian and Eritrean culinary tradition — its foundational techniques.
WEST AFRICAN CULINARY TRADITION — DEEP EXTRACTION