Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat (also w'et or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes. Utensils are optional.
The Ethiopian Orthodox Church prescribes a number of fasting (tsom, Ge'ez: ጾም ṣōm) periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many dishes that are vegan. https://en.wikipedia.org/wiki/Ethiopian_cuisine
Be Siga, Besiga = Meat
Doro = chicken
Gomen = Collard Greens
Ingudai = mushroom
Tibs = saute
wat = stew
by itisclaudio (0 ) Public: Users can add dishes
by itisclaudio (0 ) Public: Users can add dishes