Ethiopian cuisine is characterized by its rich, spicy flavors and communal dining style. Central to the cuisine is injera, a sourdough flatbread made from teff flour, which serves as both a plate and utensil. Dishes are typically served on top of injera and include a variety of stews known as wats, which can be made with meat, lentils, or vegetables. Berbere, a spice blend featuring chili peppers, garlic, ginger, and other spices, is a staple in many dishes, providing a distinctive heat and depth of flavor. Meals are often shared, with diners using pieces of injera to scoop up the food, emphasizing the importance of community and togetherness in Ethiopian culture.