The Eritrean diet is traditionally varied. However, the war affected availability of certain foods. The preferred meal is meat (chicken, goat, mutton, or beef) cooked with onion, garlic and pepper, spices and butter. Shuro is a typical meal of garbanzo bean flour and spices. Lentils and other vegetables are spiced, and eaten for lunch or dinner. Breakfast may be tea served with unleavened bread k'itcha and honey. Orthodox Christians eat no animal products on Wednesdays and Fridays. Ingera, also know as taitah, is used to accompany spicy dishes
Eritrean families eat together, though when guests are present, children may eat separately. In the rural areas, children and adults often eat separately. The host serves the guests and often will eat later with the children. Before the meal begins, the oldest man takes a piece of bread, blesses it and offers some to each person. Diners eat at a low table from a communal tray, taking only the portion in front of them, and using the right hand.