Ethiopian cuisine is built around injera, a tangy sourdough flatbread made from teff that doubles as both plate and utensil for scooping up richly spiced stews. Berbere, a complex chilli spice blend, and niter kibbeh, a spiced clarified butter, give many dishes their distinctive depth and warmth.'

Wat, slow-simmered stews of meat, lentils, or vegetables, are the everyday centrepiece, while dishes like kitfo, spiced minced beef, and the coffee ceremony reflect deep culinary tradition. Fasting days call for an entirely plant-based repertoire of lentils, split peas, and vegetables, still built on the same injera base.