​Ethiopian cuisine 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, a large sourdough flatbread, which is about 20 inches in diameter and made out of fermented teff flour.

 

Ethiopians eat most of the time with their right hands, using pieces of injera to pick up bites of entrées and side dishes.