Cuisine

The best-known Ethiopian cuisine consists of various thick meat stews or wat, and vegetable side dishes served on top the Injera, a large sourdough flatbread made of Teff flour. This is not eaten with utensils, but instead one uses the Injera to scoop up the entrées and side dishes. Almost universally in Ethiopia, it is common to eat from the same dish in the center of the table with a group of people. It is also a common custom to feed others in your group with your own hands – a tradition referred to as “Gursha.” The feast of the Epiphany (“Timkat”) is the largest festival of the year.