“Our dishes are served communal style on a large piece of flat bread called injera. Made from unleavened “teff” flour, injera is moist, spongy, and a little sour. The injera is traditionally served on a mosob– a large round plate on a colorful woven basket table– with a variety of TSEBHI (sauces and stews) arranged around the injera. The TSEBHI is the traditional dish (peas, lentils and red pepper) served vegetarian style or with a selection of chicken, beef or lamb.Rich sauces and aromatic spices characterize the dishes. A common ingredient is a spicy red pepper paste called berbere; cumin, coriander, cinnamon, cardamom, ginger, thyme and cloves are also frequently used.”