Ethiopian cuisine

Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ^?) characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour.Ethiopians eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes. Utensils are optional.

The Ethiopian Orthodox Church prescribes a number of fasting (tsom, Ge'ez: ጾም ṣōm^?) periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many dishes that are vegan.

A typical dish consists of injera accompanied by a spicy stew, which frequently includes beef, lamb, vegetables and various types of legumes, such as lentils. Gurage cuisine also makes use of the false banana plant (enset, Ge'ez: እንሰት inset), a type of ensete. The plant is pulverized and fermented to make a bread-like food called qocho or kocho (Ge'ez: ቆጮ ḳōč̣ō), which is eaten with kitfo. The root of this plant may be powdered and prepared as a hot drink called bulla (Ge'ez: ቡላ būlā), which is often given to those who are tired or ill. Another typical Gurage preparation is coffee with butter (kebbeh). Kita herb bread is also baked.

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