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Injera, a soft, spongy flatbread, is the foundation of most Ethiopian meals. It is traditionally made from teff, wheat, barley, or millet, and its specific color and tangy, slightly sour flavor depend on the grain used. Various "wots" traditional stews of meat or vegetables simmered in spicy sauce are placed directly atop a rolled-out piece of injera, often accompanied by other meat and vegetable side dishes.