Ethiopian cuisine (Oromo: Nyaata Etiyoophiyaa; Amharic: የኢትዮጵያ ምግብ) characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread,which is about 50 centimeters (20 inches) in diameter and made out of fermented "teff" flour. Ethiopians eat most of the time with their right hands, using pieces of injera to pick up bites of entrées and side dishes. The Ethiopian Orthodox Tewahedo Church prescribes a number of fasting periods (tsom, Ge'ez: ጾም ṣōm), including all Wednesdays and Fridays and the whole Lenten season (including fifteen days outside Lent proper). Per Oriental Orthodox tradition, the faithful may not consume any kind of animal products (including dairy products and eggs) during fasts; Ethiopian cuisine therefore contains many dishes that are vegan.[2]
Here is the Grand Ethiopian "Abay" (Nile) Dam which is under construction. I can´t wait to see it.
Fig. Grand Ethiopian Renaissance Dam