Best time to visit

The best time to visit Eritrea is during the cooler months from October to March when the weather is more temperate and pleasant for travel. During this period, temperatures are comfortable, especially in the highlands, making it ideal for sightseeing and outdoor activities. The summer months (April to September) can be hot and humid, particularly in the lowland and coastal regions, which can be less comfortable for travel. However, this is also the time when the landscapes are greener due to the rainy season from June to September.

What to expect

Language: Eritrea is a multilingual country with no official language, but Tigrinya, Arabic, and English are widely used in government and education.

Currency: The currency of Eritrea is the Eritrean nakfa (ERN).

Safety: Eritrea is generally safe for tourists, with low levels of crime in most areas. However, travelers should exercise caution, especially in border regions near Ethiopia and Djibouti due to potential military activity and landmines. Political protests and demonstrations are rare but should be avoided if they occur. It's recommended to stay informed about the current political situation and follow local advice. Permits are required to travel outside the capital, Asmara, which should be obtained in advance.

Cuisine: Eritrean cuisine is known for its rich flavors and use of spices, similar to Ethiopian cuisine. Some notable dishes include: Injera: A spongy flatbread made from teff flour, serving as a base for many meals. It is used to scoop up various stews and dishes. Zigni: A spicy meat stew, typically made with beef or lamb, cooked with berbere spice mix, tomatoes, onions, and garlic. Tsebhi: A generic term for stew, which can be made with lentils (tsebhi birsen), vegetables, or meats, often seasoned with berbere. Shiro: A thick, creamy stew made from ground chickpeas or broad beans, mixed with onions, garlic, and spices. Fit-fit: Pieces of injera mixed with stews or sauces, often eaten for breakfast. Kitcha: Unleavened bread, sometimes served with yogurt or as part of a dish called kitcha fit-fit, mixed with berbere sauce.