African food especially food of Ethiopia is

African food especially food of Ethiopia is a country with incredibly fertile land and a rich history. 
Ethiopian cuisine consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et or wot), a thick stew, served atop injera, a large sourdough flatbread.
Injera is a sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour,
It is a national dish in Ethiopia and Eritrea. 
[Teff is an annual grass, a species of lovegrass native to the northern Ethiopian Highlands and Eritrean Highlands of the Horn of Africa.]
Injera made out of teff flour. The most valued grain used to make injera is from the tiny, iron-rich teff.
Wat, stew or curry that may be prepared with chicken, beef, lamb,
or a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter. Wat is traditionally eaten with injera.
[ Berbere is a spice mixture usually includes chili peppers, garlic, ginger, basil, ajwain or radhuni, nigella, and fenugreek.
It serves as a key ingredient in the cuisines of Ethiopia and Eritrea.
This is the chief spice blend found in Ethiopian cooking.