Find out which special utensils you’ll need on hand during cooking.
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8 May 2013 - 9:55 AM  UPDATED 6 Sep 2013 - 9:31 AM

Long-spouted copper pitcher and basin

A traditional part of the dining ritual in Ethiopia includes the ritual washing of hands – which are used to eat – before the meal. The hostess will carry the pitcher around the table and pour warm water over guests fingers into the pitcher.

Injera paddle

A large, round spatula that is used to remove the injera from the pan in one piece. It is somewhat similar to a pizza paddle, except that it is round.

Mogogo

A large, black, circular, clay plate that the injera is cooked on. The mogogo is generally placed over an open fire. After the injera mix has been poured onto the mogogo (like a big pancake) it is then covered with a dome-shaped woven reed basket lid, to continue the cooking.