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Ethiopian cuisine characteristically consists of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera, a large sourdough flatbread,[1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour.[1] Ethiopians eat with their right hands, using pieces of injera to pick up bites of entres and side dishes.[1] Utensils are rarely used with Ethiopian cuisine.
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