Ethiopia is located in the Horn of Africa with a multilingual and multiethnic society of around 80 groups. Ethiopian cuisine mostly consists of breads, stews (known as wet'), grains, and spices. Typically, an Ethiopian meal consists of a combination of injera (flatbread) with different wet's, yet each cultural group has their unique variation. From basic flavors and spices to cooking methods and meals, How to cook Ethiopian food offers a diverse set of recipes perfect for both vegetarians and meat-eaters. Ethiopian dishes are prepared with a distinctive variety of unique spices, which tend to an unforgettably striking dimension to its exotic cookery. There are over 300 outstanding recipes -- from Kitfo to vegetarian dishes -- each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. Containing a unique collection of Ethiopian recipes, from herb and spice mixes, these authentic Ethiopian formulas will encourage cooks to think creatively and experiment on their own.