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This is a collection of the national Ethiopian food at an Addis Ababa restaurant. Everything is served on injerra, a sour bread not unlike a bathmat in
appearance. The injerra is made with tef, a staple Ethiopian crop. Various wats (sauces) are then puddled about
the injerra. The brown sauce on the left and right side is messir wat, a sauce made up of lentils and spiced
with berbery. In the middle is a plate of tibs (roasted meat), being cooked from a charcoal burner below. Everything
is eaten communally and only with your hands. The forks are provided because this was a touristy restaurant but are never
used under normal circumstances.
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