It is a rich red stew stained by paprika that is fiery hot. Chicken wat also contains hard boiled eggs which impart the powerful wat color and flavors. Traditional bread, called injera, is used in place of utensils. Injera is a thin but spongy flatbread as large as a tabletop. Ground teff is mixed with water and allowed to ferment, then cooked as you would pancake batter over flat clay griddles.
Legumes form an integral part of the vegetarian meal.
Common legumes include lentils and chick peas. The cooked legumes can be eaten as salads, seasoned with chilies and ginger. Or dried legumes can be ground into flour and used as the base of vegetarian fritters. Ethiopian drinks are made from local ingredients. Talla is a beer made from local grain that often accompanies a snack of nuts or crackers.