Ethiopian national dish is called Wat. It is a hot spicy
stew accompanied by injera (traditional large spongy pancake made of teff flour
and water). Teff is grown on the Ethiopian highlands.
There
are many varieties of wat, such as chicken, beef, lamb, vegetables, lentils,
and ground split peas stewed with hot spice called berbere. Wat: is served by
placing it on top of the injera. The food is eaten with fingers by tearing off
a piece of injera and dipping it in the wat.
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| chicken, eggs and injera |
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| Injera |
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| cheese |
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| beef |
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| Add caption |
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| lamb |
Berbere is made of dried red hot pepper, herbs spices, dried
onions, dried garlic and salt ingredients. Ethiopian people use berbere to make
different kinds of food. 
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