Dining in Ethiopia is characterized by the ritual of breaking "injera" and sharing food from a common plate, signifying the bonds of loyalty and friendship. The traditional way of eating is with fingers. "Injera" is placed on the plate with variety of dishes decoratively arranged around it. A small portion of "Injera" is torn off and wrapped around a mouthful of the selected dish.

Injera, our staple bread, is made of teff, a fine grain unique to Ethiopia. Wot is dipping sauce which maybe prepared using a variety of meats, fish, and vegetables. Wot is cooked with "Berbere" (Ethiopian seasoning prepared red chili pepper and other spices) which may range from very mild to spicy hot. Alitcha is more mildly spiced sauce prepared with meats or vegetables.