The best-known Ethiopian cuisine consists of various types of thick meat stews, known as wat in Ethiopian culture, and vegetable side dishes served atop injera, a large sourdough flatbread made of teff flour. This is not eaten with utensils, but instead one uses the injera to scoop up the entrées and side dishes. Almost universally in Ethiopia, it is common to eat from the same dish in the center of the table with a group of people. It is also a common custom to feed others in your group with your own hands – a tradition referred to as “gursha”. Traditional Ethiopian cuisine employs no pork or shellfish of any kind, as they are forbidden in the Islamic, Jewish, and Ethiopian Orthodox faiths.
Chechebsa, marqa, chukko, michirra and dhanga are the most popular dishes from the Oromo. Kitfo, which originated among the Gurage, is one of the country’s most popular delicacies. In addition, Doro wot is another popular food, originated from the Amhara people of northwestern Ethiopia.
