Ethiopian food primarily comprises spicy dishes made of vegetables and meat, most of which come in the form of wot or wat, which is a thick stew based dish, served over a 20 inch diameter sourdough bread called injira, that’s prepared from fermented teff flour and is the national food of the country. In Ethiopian food culture, the foods are eaten with right hands and no utensils are generally used. The injera pieces are used for picking up the entrée bites and side dishes. In addition to this, the people of Ethiopia follow traditional fasting on Fridays and Wednesdays, besides the entire Lenten season, as the rules laid down by the Ethiopian Orthodox Church. For this reason, there are several vegetarian Ethiopian recipes which are generally used for making the dishes best suited for these occasions. This has also led the cooks of the country to develop different kinds of cooking oils in the creation of Ethiopian food like the noog or the nug oil made from niher seed, besides the regular safflower and sesame seed oils that are so popularly used in the preparation of Ethiopian foods.