Injera, a spongy crepe-like bread (slightly sour), is almost always eaten with Ethiopian stews. If you've been to an Ethiopian Restaurant, they probably used the injera as both plate and utensils. The injera are layered on aRound table and the stews are piled on top - then more injera are used to scoop up and eat the stew. And of course once the stew is gone the injera underneath it are suffused with all the yummy juices. It takes a while to cook up each injera but it'sReally easy. * Ethiopian Flat Bread (Injera) - makes 15-20 12-inch injera (from Schlabach)