Dining in Ethiopia is characterized by sharing food from a common plate, signifying the bonds of loyalty, family and friendship. The traditional Ethiopian meal is served on a tray lined with injera, with the selection of foods decoratively arranged around the center dish. To eat, your tear off pieces of injera and use it to scoop up the food.

Injera, the sourdough pancake-like bread of Ethiopian, is made from a fermented sourdough teff batter. In this way, it has a slightly tangy flavor and a wonderful light and airy texture. Teff, a tiny round grain closely resembling millet, is the most common cereal crop used to make injera.

Ethiopian dishes are prepared with a distinctive variety of unique spices, which lend an unforgettably striking dimension to its exotic cookery. To help you make the best choice for this truly one-of-a-kind dining experience, here are some helpful descriptions.

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