Injera dominates Ethiopian cuisine, paired with a range of stews known as wats, including doro wat (chicken) and sega wat (beef). Lentil and vegetable dishes are widespread, especially during fasting periods. Berbere spice blends create deep, layered flavors across dishes. Meals are shared from a single platter, with injera used to scoop each component. Coffee is central, often served through an extended preparation ritual.
