First sit yourself down in front of a mesob, effectively a big basket shaped like a mushroom onto which a tray of food is placed, from which you eat.  Whatever the dish served, the tray will invariably be lined with a huge pancake-like thing - this is injera.  It is Ethiopia's answer to bread (though more recognisable wheat-flour loaves are also found) and, when spread on the tray, it acts as plate, cutlery and starchy accompaniment all rolled into one.  In fact, you get an extra chunk rolled up and arranged on the tray in front of you.  Now, long before we set foot in Ethiopia, we had read descriptions of injera which likened it to carpet underlay, hot towels, flannel and various other things.  At first it did look disconcertingly grey and rather like a neatly-folded serviette and undoubtedly has a slightly odd flavour.  It is, however, decidedly edible if very bland - perhaps just as well given that sauces are quite spicy!  Injera is made from ground tef, a cereal indigenous to Ethiopia which is particularly suited to the highland plateau environment and also happens to be highly nutritious - high levels of iron and calcium are especially good news for women here, given the average number of children borne!  Once made, the injera dough/batter is fermented (traditionally in a pit in the ground but possibly in a plastic box these days) and then cooked on a sizeable griddle.  It's not actually hot when you eat it, though.  Anna likes injera quite a lot, a fact perhaps explained by early exposure to German sourdough bread and a predilection for eating raw crumpets (don't ask).  In the Christian Orthodox tradition, Wednesday and Friday are fasting days and no meat is consumed as a consequence, so veggie food will be easy to come by at least twice a week - more good news!