Ethiopian cuisine is known for its rich flavors and unique dining style. A staple of this cuisine is injera, a sourdough flatbread made from teff flour, which serves as both a plate and utensil. Dishes are often served on a large platter, with various stews, known as wot, placed on top of the injera. Spices play a crucial role in Ethiopian cooking, with blends like berbere and mitmita adding depth and heat to dishes. Meals are typically communal, encouraging sharing and connection among diners. Vegetarian and vegan options are abundant, reflecting the country's diverse culinary traditions.