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Ethiopian Food
Ethiopian cuisine characteristically consists of vegetable and often
very spicy meat dishes. This is usually in the form of
wat, a thick stew, served on top of injera, a large sourdough flatbread which is about 50 centimeters (20 inches)
in diameter and made out of fermented teff flour. Ethiopians eat most of
the time with their hands, using pieces of injera to pick up bites of
entrées and side dishes.
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