Translations:African cuisine/22/en

Typical Ethiopian and Eritrean cuisine: Injera (pancake-like bread) and several kinds of'"wat" (stew)

The best known Ethiopian/Eritrean cuisine consists of various vegetable or meat side dishes and entrées, usually a wat, or thick stew, served atop injera, a large sourdough flatbread made of teff flour. One does not eat with utensils, but instead uses injera to scoop up the entrées and side dishes.