Eritrea: A Moment To Wave The Flag And Eat ‘Injera’… A Fun Moment On Independence Day (PHOTOS)

 On Saturday, May 24, I was at the 34th Independence Day of Eritrea. It was a great way to spend the weekend. I learnt about the beautiful culture and history of Eritreans, ate some of the finest meals, and listened to the enthralling sound of Eritrean music. It was a place to be, capturing images and documenting the event, I had to be involved to experience a beautiful culture and tradition that isn’t similar to the aesthetics of my home country, Nigeria.

Within several hours of observing and enjoying the event that unravelled before me, I learnt numerous things about Eritrea, and I will be sharing them in this article. I would be talking about the music, food, flag, and the adorable people of Eritrea.

The Eritrean flag


As I emerged upon the scene, I received a warm welcome from the host, Nebi Zerai, who was happy to receive me. Afterwards, I was introduced to several dignitaries at the event, and I was genuinely fascinated to be here; it was home to me. For a minute, I was envious of the Eritreans; I could only admire and applaud from where I sat. It was a heartwarming event for me.

The Eritrean Flag

Waving the Eritrean flag


The Eritrean flag is easily the gorgeous in Africa. It is complicated; however, it is soothing and one of the most creative national flags from Africa; a mixture of blue, red, and green. What does this mean?

Speaking with Manuel, an Eritrean at the Independence Day event, he told me, “The flag consists of three triangles and a wreath with an olive branch.”

He continued, “Red Isosceles Triangle (center) Points from the hoist (left) side to the fly (right).

Symbolizes the blood shed during the 30-year struggle for independence (1961–1991).”



“Blue Triangle (bottom) represents the Red Sea, which borders Eritrea to the east. Meanwhile, Green Triangle (top) symbolizes agriculture and natural resources, a reflection of Eritrea’s land and farming heritage,” he concluded.

Understanding The Gold Olive Wreath and Branch



Located in the red triangle near the hoist.

Specifically, the olive wreath and branch are derived from the flag of the United Nations, representing peace.

The 30 leaves on the branch symbolize 30 years of armed struggle for independence.

 

History of the Eritrean Flag

Adopted: December 5, 1995 (officially)

Based on the flag of the Eritrean People’s Liberation Front (EPLF), the leading group in the fight for independence.

The EPLF’s flag had a similar red, green, and blue color scheme but featured a gold star instead of the olive wreath.

Food And Music

Beautiful people of Eritrea dancing


For the first time, I ate alicha, colored rice and also had the traditional bread known as Injera.

Injera is a traditional flatbread that is a staple food in Eritrea (as well as in neighboring Ethiopia). It holds deep cultural and culinary significance in Eritrean cuisine and daily life.



 What is Injera?

Injera


Injera is a sourdough-risen, spongy flatbread with a slightly tangy taste.

It’s made from teff flour (a tiny, nutritious grain native to the Horn of Africa), although wheat or barley may be used when teff is scarce.

The texture is soft and slightly rubbery, with many tiny holes on the surface, which help soak up sauces and stews.

Eating Injera with spices


How Injera is Made

Fermentation: Teff flour is mixed with water and left to ferment for several days, which gives injera its signature sour flavor.

 Cooking: The batter is poured in a circular motion onto a large, flat, round griddle called a mitad or mogogo and cooked only on one side.

 Texture: When done, injera has a soft texture with a porous surface—perfect for absorbing stews.

How Injera is Eaten in Eritrea



Injera is both a plate and a utensil: It’s typically laid flat on a large tray, with various stews (called tsebhi), vegetables, or lentils placed on top.

Common accompaniments include:

Zigni (spicy beef or lamb stew)

Shiro (spiced chickpea stew)

Hamli (collard greens)

Timtimo (lentil stew)

People eat with their hands, tearing off pieces of injera to scoop up the dishes.

 

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