Ethiopia

Ethiopian cuisine is known for its vibrant spices and communal dining style, centered around injera—a sour, spongy flatbread made from teff flour. Injera serves as both a plate and utensil, used to scoop up flavourful stews like doro wat (spicy chicken) and misir wat (spiced lentils). Dishes are seasoned with berbere, a unique blend of chili, garlic, and warming spices, creating bold flavours that highlight the country’s rich culinary heritage and community spirit.