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.