Ethiopia - Wat with injera

What it is: Meat/vegetable stew with spongy bread
Why it placed where it did: Wat can be made with pretty much any meat -- chicken, beef, lamb -- and is always spiced with berbere. It's eaten by scooping some up with injera, the spongy bread that acts as utensil and place mat in Ethiopian dining settings. Despite its promised spice, it's usually still relatively mild.