Ethiopian cuisine consists of various vegetable or meat side dishes and entrees, usually a wat or thick stew, served atop injera, a large sourdough flatbread, which is 50 cm (20 inches) in diameter and made out of fermented teff flour. One does not eat with utensils, but instead uses injera to scoop up the entrees and side dishes.
Traditional Ethiopian cuisine employs no pork or pig meat of any kind and contains many vegetarian dishes as no meat is eaten on Wednesdays and Fridays. Berbere, a chili paste or sauce, is an important ingredient used in many dishes.
See also: cuisine
