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 50 centimeters 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.
Beyaynetu: This meal consisting of injera and several kinds of wat (stew) is typical of Ethiopian cuisine.
Ethiopian kita herb bread
Ajwain or radhuni, korarima, nigella and fenugreek (clockwise, from top) are used with chilis and salt to make berbere (Amharic: በርበሬ), a basic ingredient in many Ethiopian dishes.
Doro wat, consisting of stewed chicken and boiled eggs, is one of the most popular dishes for breaking religious fasts in Ethiopia.
Injera is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, injera is a staple. Injera is central to the dining process in Amhara community, like bread or rice elsewhere and is usually stored in the mesob.
Beyaynetu: Meal consisting of injera and several kinds of wat or tsebhi (stew) is typical of Ethiopian cuisine.
Batter is poured rapidly in a spiral from the outside inwards. Debre Markos, Ethiopia.
Injera being cooked on a griddle.
Woman checking the baking of an injera in her house. Gheralta, Ethiopia.
