Eat injera with wat in Ethiopia

Injera, made from teff flour, is gluten-free and acts as both plate and utensil for wat.

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Injera, the staple Ethiopian flatbread made from fermented teff flour, features a spongy texture and tangy flavor, serving as both an edible plate and utensil for scooping up wat—a hearty, spice-laden stew typically prepared with ingredients like lentils, meat, or vegetables, simmered in a rich berbere sauce, embodying the communal essence of Ethiopian dining.

This page uses an image from the Wikipedia article on Injera and is licensed under the Creative Commons Attribution-ShareAlike License (view authors).