Ethiopian and Eritrean stew
Wat
or
wet
(
Amharic
:
??
,
IPA:
[w?t?]
) or
tsebhi
(
Tigrinya
:
???
,
IPA:
[s??bħi]
) is an
Ethiopian
and
Eritrean
stew
that may be prepared with
chicken
,
beef
,
lamb
, a variety of
vegetables
, spice mixtures such as
berbere
(hot variety)
, and
niter kibbeh
, a seasoned
clarified butter
.
Overview
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]
Several properties distinguish wats from stews of other cultures. Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions slow cooked, without any fat or oil, in a dry skillet or pot until much of their moisture has been driven away. Fat (usually
niter kibbeh
) is then added, and the onions and other aromatics are
sauteed
before the addition of other ingredients. This method causes the onions to break down and thicken the stew.
Wat is traditionally eaten with
injera
, a spongy
flat bread
made from the
millet
-like grain known as
teff
. There are many types of wats. The popular ones are doro wat and siga wat, (Amharic: ??
?ig?
) made with beef.
Doro wat (wett)
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]
Doro wat (
Amharic
:
?? ??
d?r? we?t’
,
Tigrinya
:
??? ???
Tsebhi derh?
), is a spicy stew made of chicken. The cooking often (but not always) includes the addition of peeled but undivided
hard-boiled egg
. It is the most popular traditional food in Eritrea and Ethiopia. Considered the national dish, it is the food of choice during formal and informal gatherings, eaten together as part of a group who share a
communal bowl
and basket of injera.
[1]
Misir wat
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Misir wat is a lentil stew; its key ingredients include split red lentils, garlic, onions, and spices. It is a popular
vegan
dish, and in high demand during fasting periods for Orthodox Christians.
[2]
[3]
Sanbat wat
[
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]
A
Jewish
version of doro wat is eaten by the
Beta Israel
(
Ethiopian Jews
) called "sanbat wat" (Sabbath wat). Sanbat wat is a traditional
Shabbat
dish. In order to avoid
mixing of meat and dairy
, vegetable oil can be used as a
pareve
substitute in lieu of ghee. Yeqimem zeyet, a form of niter kibbeh made from vegetable oil, can also be used.
[4]
See also
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References
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National cuisines
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Ethnic and regional cuisines
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