In the Eritrean cuisine one can find a variety of bread recipes. Generally bread is the base of every meal. Injera, a flatbread made from teff, wheat or sorghum, is the most common ingredient for every meal. Injera is used both for serving platter and as a utensil: you may break it in tiny pieces and use them to pinch up food that’s been placed on top of a layer of the bread and served on a large circular plate. Another mode of consuming injera is to break it in small pieces and scoop up the stew or the soup. Kitcha is another type of bread very commonly used in Eritrean cuisine and it is usually made from wheat flour. People in Eritrea prefer spicy dishes; the Eritrean cuisine is heavy on condiments like cardamom, basil, ginger, hot chili powder, garlic, and onion. Legumes are also a very