Ethiopian meals are eaten without utensils. Instead, Injera, a soft spongy pancake-like bread is used.

Injera is made in large circles which are used in two ways for the meal. First, one or two injera are placed on the bottom of a large tray. Various stews are spooned on top in small mounds. To eat, pieces are torn off of extra injera and used to scoop up the food. After the injera are consumed, the injera bread that lines the tray is eaten. This is the tastiest part, because the injera on the plate has soaked up the juice and flavor of each stew.

Injera is made from a fermented sourdough batter. In this way, it has a slightly tangy flavor and a wonderful light and airy texture that is not dense at all. It is traditionally made from a grain called teff, a staple in Ethiopia.

Injera is traditionally eaten in Ethiopia(where Injera originated), as well as in Erirea, Yemen, Northern Kenya and Somalia (where Injera is also called Laxoox and Canjeelo). Injera is not only a kind of bread — Injera is also an eating utensil. In Ethiopia, Injera is used to scoop up meat and vegetable. injera is then ready to bake into large flat pancakes, done either on a specialised electric stove or fire.

Injera compares to the French crepe and Mexican tortilla as a flatbread cooked in a circle and used as a base for other foods. The most valued grain used to make Injera is from the tiny, iron-rich grain teff as in teff Injera. Injera is eaten daily in virtually every household in Ethiopia.