Ethiopian cuisine

Culinary tradition

Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ, Ye-Ītyōṗṗyā məgəb) characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (እንጀራ), a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians usually eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes.

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