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Ethiopian cuisine

My experience with Ethiopian cuisine is limited. The following are just based on personal experience in an Ethiopian restaurant in the US. Some Ethiopian Wikis please correct any mistake.

Ethiopian cuisine consists of various stews (using meats and/or vegetables) served atop a large fermented elastic flatbread (called injera), which is 50 cm (20 inches) in diameter and made out of teff flour.

The diner uses the fingers to tear off a piece of the pancake; dip it into the puree bowl to grab a pinchful; and send to the mouth.