Simply tear off a piece of injera and use it to pinch up the food.
Injera is as vital to Ethiopians as pasta is to Italians; most dishes are served on top of injera, and pieces of injera are used to pick up morsels of food.
To eat, you simply tear off pieces of injera and scoop up bites of food.
Come for rough-and-ready bus and truck journeys, vast meals of injera bread with spicy sauces which cost pennies, and a treasure chest of historic wonders.
Each diner tears off a piece of injera and uses it to scoop up a morsel of one or more dishes and their sauces.
There used to be a great little Ethiopian place, Abyssinia, on Grand Street in SoHo, where you could sit on little stools, swab up fiery chicken stew with sheets of injera and contemplate the essential greatness of New York City.
A traditional Ethiopian meal is served on a communal platter covered with thin sheets of injera, a soft flat-bread prepared from a slightly fermented batter made from teff, a type of millet.
In doro wat, the chicken drumsticks melt off the bone, and splitting an accompanying hard-boiled egg with hands full of injera is wildly satisfying.
Guests share by donating a spoonful of their dish to the platter where everyone can taste with a bit of injera, now delightfully soaked in sauce.
The drill was to spoon portions of the entrees on to the platter, then scoop up bites with the smaller pieces of injera.
