Can anyone tell me about Ethiopian food ?
Ethiopian cuisine characteristically consists of spicy vegetable and meat dishes, 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 with their right hands, using pieces of injera to pick up bites of entrées and side dishes. No utensils are used. Traditional Ethiopian cuisine employs no pork of any kind, as most Ethiopians are either Muslims or Ethiopian Orthodox Christians, and are thus prohibited from eating pork. Furthermore, the Ethiopian Orthodox Church prescribes a number of fasting (tsom Ge’ez: ṣōm) periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many vegetarian (Amharic: ye-tsom ye-ṣōm, Tigrinya: nay-tsom nāy-ṣōm) dishes. This has also led Ethiopian cooks to develop a rich array of cooking oil sources: besides Sesame and safflower, Ethiopian cuisine also uses nug (also spelled noog,
