Injera is a large, spongy, slightly sour flatbread made from teff flour that is the foundation of Ethiopian and Eritrean cuisine. It serves as both the plate and the utensil — various stews and salads are placed on top of the injera, and diners tear off pieces to scoop up the food. The fermentation process gives injera its characteristic tangy flavor and porous texture, which is perfect for soaking up rich sauces. Eating with your hands is not just acceptable but encouraged, as it is a sign of communal dining and trust.