The national dish for most Ethiopians is injera, a flat, sour dough pancake made from a special grain called teff, which is served with either meat or vegetable sauces. Ethiopians eat these injera by tearing off a bit of injera and uses it to pick up pieces of meat or mop up the sauce. Berbere, the blend of spices which gives Ethiopian food its characteristic taste can be hot for the uninitiated, although vindaloo or hot curry fans will not have any problem.
	A women Making Ingera in the traditional way
When eating national food Ethiopians eat together, off one large circular plate. Visitors and guests will havechoice morsels and pieces of meat placed in front of them, and when eating doro wot, chicken stew, the pieces of meat are eaten last, after filling up on injera and sauce. You eat with your right hand, and should always wash your hands before eating.

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