Ethiopian cuisine

One example is Wat, 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 most of the time with their right hands, using pieces of injera to pick up bites of entrées and side dishes. The Ethiopian church prescribes a number of fasting periods (tsom, Ge'ez: ጾም ṣōm), excluding any kind of animal products, including dairy products and eggs, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many dishes that are vegan.