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 sautéed 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: ሥጋ śigā) made with beef.
Doro wat (wett)Edit
Doro wat (Amharic: ዶሮ ወጥdōrō we̠t’, Tigrinya: ጸብሒ ደርሆ Tsebhi derhō ), 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 watEdit
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 watEdit
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]
A formal serving of various pieces of wat atop an injera (photo Brussels)
^Levine, Donald N. Wax and Gold: Tradition and Innovation in Ethiopian Culture (Chicago: University Press, 1972), p. 132.
^Albala, Ken (Aug 30, 2011). Food Cultures of the World Encyclopedia. ABC-CLIO. ISBN9780313376269. Retrieved Aug 30, 2021 – via Google Books.
^"An Ethiopian misir wot recipe with red lentils and vibrant, spicy flavor". The Washington Post. 2021-04-21. Retrieved 2021-08-30.
^"Sanbat Wat (Ethiopian Shabbat Stew)". ReformJudaism.org. Retrieved 2019-10-13.
September 02, 2023
food, amharic, ወጥ, wətʼ, tsebhi, tigrinya, ጸብሒ, sʼɐbħi, ethiopian, eritrean, stew, that, prepared, with, chicken, beef, lamb, variety, vegetables, spice, mixtures, such, berbere, variety, niter, kibbeh, seasoned, clarified, butter, watalternative, namestsebhit. Wat or wot Amharic ወጥ IPA wetʼ or tsebhi Tigrinya ጸብሒ IPA sʼɐbħi 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 WatAlternative namesTsebhiTypeStewPlace of originEthiopia and EritreaMain ingredientsMeat chicken beef or lamb vegetables niter kibbeh spices Media Wat Contents 1 Overview 1 1 Doro wat wett 1 2 Misir wat 1 2 1 Sanbat wat 2 See also 3 ReferencesOverview EditSeveral 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 ሥጋ siga made with beef Doro wat wett Edit Doro wat Amharic ዶሮ ወጥ dōrō we t Tigrinya ጸብሒ ደርሆ Tsebhi derhō 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 Edit 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 EditA 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 nbsp A formal serving of various pieces of wat atop an injera photo Brussels See also EditKai wat List of African dishes List of Ethiopian dishes and foods List of stewsReferences Edit Levine Donald N Wax and Gold Tradition and Innovation in Ethiopian Culture Chicago University Press 1972 p 132 Albala Ken Aug 30 2011 Food Cultures of the World Encyclopedia ABC CLIO ISBN 9780313376269 Retrieved Aug 30 2021 via Google Books An Ethiopian misir wot recipe with red lentils and vibrant spicy flavor The Washington Post 2021 04 21 Retrieved 2021 08 30 Sanbat Wat Ethiopian Shabbat Stew ReformJudaism org Retrieved 2019 10 13 Retrieved from https en wikipedia org w index php title Wat food amp oldid 1165505900, wikipedia, wiki, book, books, library,
