My experience with Ethiopian cuisine is limited. The following are just based on personal experience in an Ethiopian restaurant in the US. Some Ethiopian Wikis please correct any mistake.
Ethiopian food is served with a large moist pancake (called injera) 20 inches in diameter. Many different sauces and purees made of various spices and vegatables are served on the side. The diner uses the fingers to tear off a piece of the pancake; dip it into the puree bowl to grab a pinchful; and send to the mouth.
See also: cooking