The various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products.
In the Horn of Africa, the main traditional dishes in Ethiopian cuisine and Eritrean cuisine are tsebhis (stews) served with injera[REF] (flatbread made from teff,[REF] wheat, or sorghum), and hilbet (paste made from legumes, mainly lentil, faba beans).