Ethiopian cuisine: characteristically consists of vegetable and often very spicy meat dishes. Especially Injera : a large sourdough flat bread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. It is central to the dining process, like bread or rice elsewhere.
Kitfo is a traditional dish found in Ethiopian cuisine. It consists of minced raw beef, marinated in mitmita and niter kibbeh.
Mitmita is a very spicy chili powder similar to berbere) and niter kibbeh. Gored gored is very similar to kitfo, but uses cubed rather than ground beef.
Shiro is an Ethiopian-Eritrean stew. Its primary ingredient is powdered chickpeas or broad bean meal and often prepared with the addition of minced onions, garlic and, depending upon regional variation, ground ginger or chopped tomatoes and chili-peppers.
Genfo, Ga’at, or Marca made with barley or wheat flour that is normally formed into a round shape with a hole in the middle for the dipping sauce, a mixture of butter and red peppers.