The Ethiopian national dish is called wat. It is a hot spicy stew accompanied by injera (traditional large spongy pancake made of teff flour and water). Teff is unique to the country and is grown on the Ethiopian highlands. There are many varieties of wat, e.g. chicken, beef, lamb, vegetables, lentils, and ground split peas stewed with hot spice called berbere.
Ingera is made from a cereal grain that is unique known as Tef. Though tefs is unique to Ethiopia it is diverse in color and habitat. Tef is a member of the grass genus Eragrostis or lovegrass. Tef will grow in many areas it is not an easy crop to farm. One problem in particular is that the weight of the grain bends the stem to the ground.