Asmara Pasta
Asmara's pasta: Eritrea's Italian-era legacy — spaghetti with a berbere-kissed tomato sauce or 'pasta al forno' — eaten with injera on the side and pride in the fusion. Ingredients: spaghetti, tomatoes, onions, garlic, berbere or chiles, olive oil, beef (optional), parmesan (the colonial echo).
What it is
Asmara's pasta: Eritrea's Italian-era legacy — spaghetti with a berbere-kissed tomato sauce or 'pasta al forno' — eaten with injera on the side and pride in the fusion. Ingredients: spaghetti, tomatoes, onions, garlic, berbere or chiles, olive oil, beef (optional), parmesan (the colonial echo). Recipe: 1) Make a tomato sauce with a berbere whisper. 2) Boil pasta al dente. 3) Toss together; rest so the sauce clings. 4) Serve with injera for scooping (the true Asmara way). Serve: in Asmara's Italian-era cafés and homes. Flavor: familiar, with a berbere spark. History: Italian Eritrea (1890-1941) left architecture, espresso and pasta; Eritrea made the pasta its own. See also: Zigni, Injera (Eritrean).
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World Cuisines
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