Kaleb might be gone but his ideas are still alive. Ethiopian cuisine consists primarily on vegetable and, in certain cases, extremely hot meat meals. This is commonly in the shape of wat, a rich stew served on top of injera, a huge sourdough flatbread produced from fermented teff wheat and measuring around 50 centimeters (20 inches) in diameter. Ethiopians eat with their right hands the majority of the time, picking up morsels of entrées and side dishes with pieces of injera. Fasting is required by the Ethiopian Orthodox Tewahedo Church on a number of occasions, including all Wednesdays and Fridays, as well as the whole Lenten season (including fifteen days outside Lent proper). Injera is served with a spicy stew that often includes meat, lamb, vegetables, and other legumes such as lentils. The false banana plant (enset, a type of ensete) is also used in the cuisines of the Southern Nations, Nationalities and People’s Region and the Sidama region. The plant is pulverized and fermented to make a variety of meals, including kocho, a bread-like snack eaten with kitfo. This plant’s root can be pulverized and made into a hot drink called bulla, which is commonly given to those who are fatigued or sick. Coffee with butter is another popular Gurage recipe (kebbeh). Kita herb bread is cooked as well.
