Aberga

Aberga refers to a type of traditional Ethiopian and Eritrean stew or curry. It is a staple dish, often prepared with various meats, vegetables, and a rich blend of spices, most notably berbere. Berbere is a complex spice blend that gives aberga its characteristic deep red color and fiery flavor, typically containing chili peppers, garlic, ginger, fenugreek, and other aromatics.

The preparation of aberga usually begins with sautéing onions and garlic, followed by the addition of meat, such as beef, lamb, or chicken, and then the berbere spice blend. Water or broth is added, and the stew is simmered for an extended period, allowing the flavors to meld and the meat to become tender. Common vegetables incorporated into aberga include potatoes, carrots, and sometimes lentils or chickpeas.

Aberga is traditionally served with injera, a sourdough flatbread made from teff flour, which is unique to the region. The injera is used to scoop up the stew, making it a communal dining experience. Variations of aberga exist across different regions and households, with specific spice combinations and ingredient choices reflecting local culinary traditions and available produce. It is a hearty and flavorful dish, central to Ethiopian and Eritrean cuisine.