Eritrean cuisine is a fusion of Eritrea's native culinary traditions, and the area's long history of trade and social interchanges with other regions and cultures. Eritrean food habits vary regionally. In the highlands, injera is the staple diet and eaten daily among the Tigrinya. When eating, diners generally share food from a large tray placed in the centre of a low dining table. Numerous injera are layered on this tray and topped with various spicy stews. Diners break into the section of injera in front of them, tearing off pieces and dipping them into the stews.
Sowa is the name for the home-brewed beer common in Eritrea. It is made from roasted corn, barley and other grain and is flavored with gesho, a type of buckthorn leaf. The beverage is often made for celebrations; a sweet honey wine is also commonly served. The coffee ceremony is one of the most important and recognizable parts of Eritrean and Ethiopian cultures.
Asmara the capital city and largest settlement in Eritrea. It is known for its well-preserved colonial Italian modernist architecture.
The city is home to the Eritrean National Museum and is known for its early 20th-century buildings, including the Art Deco Cinema Impero. Most of central Asmara was built between 1935 and 1941, so effectively the Italians managed to build almost an entire city, in just six years.
The city shows off most early 20th-century architectural styles.
Some buildings are neo-Romanesque, such as the Roman Catholic Cathedral, some villas are built in a late Victorian style. Art Deco influences are found throughout the city; essentially Asmara was then what Dubai is now.Asmara is also the see of the archbishop of the Eritrean Orthodox Tewahedo Church, which became autocephalous in 1993.