Translations:African cuisine/20/en

Eritrean and Ethiopian food habits vary regionally. In the highlands, injera is the staple diet and is eaten daily among the Tigrinya. Injera is made out of teff, wheat, barley, sorghum or corn, and resembles a spongy, slightly sour pancake. When eating, diners generally share food from a large tray placed in the center of a low dining table. Many injera are layered on this tray and topped with various spicy stews. Diners then break into the section of injera in front of them, tearing off pieces and dipping them into the stews.