Food Borders I: Where does "Ethiopian food" start and end?
I went to an Ethiopian restaurant yesterday, had a wonderful combo platter, and I'm curious: what are the geographic boundaries of where berbere, aletcha / wat, and injera are "local" foods? I know Somali food is quite a bit different than Ethiopian, and I've heard that Eritrean is virtually the same, except with seafood more common.
As far as the use of injera, I know a very similar bread is used in Somalia (canjeero / laxoox), but I don't think the "wats" are very similar there. Is the food of southern or eastern Sudan or northern Kenya similar?