Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat (also w'et or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about in diameter and made out of fermented teff flour. Ethiopians eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes. Utensils are optional.