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. Also essential is Niter Kebbeh, a clarified butter infused with ginger, garlic, and several spices.
It's the love-it-or-hate-it part of Ethiopiancuisine as its distinctive sourdough-like taste is not for everyone.
Most tourist literature advises against eating it for health reasons, but it is an integral part of Ethiopiancuisine and could be sampled at an upscale, reliable restaurant or hotel or at a US Ethiopian restaurant.
In traditional Ethiopian restaurants, meals are eaten around a mesob -- or short, colorful, woven table -- and water will be poured over your hands before the food is served.
Ethiopian food is an exotically spicy mix of vegetables, slow-simmered meat or grain stews, and fresh meat sautés.
Ethiopian dishes are prepared with a distinctive variety of unique spices, which lend an unforgettably striking dimension to its exotic cookery.
The traditional Ethiopian meal is served on a large platter that is draped with the crepe-like injera bread, with the selection of foods decoratively arranged around the center dish.
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