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.
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.
Source: Wikipedia "Ethiopian cuisine" · CC BY-SA 4.0
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