Kilwa is much akin to the stir fries of eastern Asia. Typically it is prepared by melting tesmi (this is sometimes modified with oil) into a pan and sauteing chopped onions, garlic, tomato, and berbere. Then the meat of choice is added and cooked through. The flavors are allowed to briefly meld and then meal is presented, without pretense atop taita. In the Eritrean highlands the meats of choice are typically beef, chicken and lamb. In the eastern lowlands of Eritrea, particularly in the cities of Massawa and Asseb, fresh fish is common. In more cosmopolitan areas (both domestically and abroad) Eritreans have substituted mushrooms, which yield a similar meaty texture.
