Most Ethiopian food is served alongside Injera, the staple food of the country. Injera is a flat, soft and spongy bread, like a sourdough crepe. Generally, it has a tangy almost sour taste but the flavor is not overpowering at all. Usually, a few different Wots will be served with Injera.
The Wot is the traditional dish of Ethiopia and is a mixture of vegetables, meats, spices, and sauces. Usually, Wots are spicy, but there is an extraordinary variety including non-spicy options. Wots are served on top of Injera – the bread will be rolled out into a sheet onto the plate with the Wots placed directly on it; the Injera acts simultaneously as a plate and a utensil.
The primary ingredient that characterizes every Wot is Berbere, an Ethiopian red spice blend made from a mix of herbs and spices.
Most traditional Ethiopian food is eaten with the hands; this is done by tearing off a piece of Injera, using it to grab some food, and putting it directly in your mouth. For those new to this, it can feel awkward at first, but most people end up having fun with it.
Generally, the meal is finished when not only all the stews and are eaten, but when the tablecloth (the Injera) has been eaten too.