Cuisine

Ethiopian cuisine consists of various vegetable or meat entrees and side dishes, often prepared as a wat or thick stew. One or more servings of wat are placed upon a piece of 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 (always with the right hand) to scoop up the entrees and side dishes. Traditional Ethiopian food does not use any pork or seafood (aside from fish), as most Ethiopians have historically adhered to the Ethiopian Orthodox Church, Islam or Judaism, all of which prohibit eating pork. Additionally, throughout a given year, Orthodox Christians observe numerous fasts (such as Lent), during which food is prepared without any meat or dairy products. Another food eaten in Ethiopia is Doro Wat which is chicken stew with hard boiled eggs.