Ethiopian Cuisine: Centered on injera, a sourdough flatbread made from teff, this cuisine features spicy stews of lentils, chickpeas, and vegetables known as wats. Meals are often vegetarian, rich in fiber, protein, and complex carbohydrates. Fermentation enhances nutrient absorption and gut health. Spices like berbere provide antioxidants. Shared platters encourage mindful eating and community. Low in saturated fat and high in plant-based nutrients, Ethiopian food supports digestive health and stable blood sugar, offering a unique, flavorful approach to balanced, wholesome eating.
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