Injera is a national traditional dish in Ethiopia. Made out of teff flour, injera is a sourdough-risen flatbread with a unique, slightly spongy texture. Because of the different climate, the teff grain, which is high in nutrients such as dietary fiber, iron, protein and calcium, cannot be cultivated in Israel, and is imported mainly by traders of Ethiopian origin. Injera is eaten with a variety of stews – made of vegetables, meat, lentils, etc. The stews are richly seasoned and often spicy. Using one’s hands, small pieces of injera are torn and used to grasp and eat the stews. Traditional beverages brewed by women are tella, a traditional beer, and tej, a honey wine.