Wat (food)
 | |
| Alternative names | Tsebhi |
|---|---|
| Type | Stew |
| Place of origin | EthiopiaandEritrea |
| Region or state | East Africa |
| Main ingredients | Meat(chicken,beef,orlamb),vegetables,niter kibbeh,spices |
Watorwet(Amharic:ወጥ,IPA:[wətʼ]) orito(Oromo:Ittoo) ortsebhi(Tigrinya:ጸብሒ,IPA:[sʼɐbħi]) is anEthiopianandEritreanstewthat may be prepared withchicken,beef,lamb,a variety ofvegetables,spice mixtures such asberbere(hot variety),andniter kibbeh,a seasonedclarified butter.
Overview
[edit]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 (usuallyniter kibbeh) is then added, and the onions and other aromatics aresautéedbefore the addition of other ingredients. This method causes the onions to break down and thicken the stew.
Wat is traditionally eaten withinjera,a spongyflat breadmade from themillet-like grain known asteff.There are many types of wats. The popular ones are doro wat and siga wat, (Amharic: ሥጋśigā) made with beef.
Doro wat (wett)
[edit]Doro wat (Amharic:ዶሮ ወጥdōrō we̠t’,Tigrinya:ጸብሒ ደርሆTsebhi derhō), is a spicy stew made of chicken. The cooking often (but not always) includes the addition of peeled but undividedhard-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 acommunal bowland 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 popularvegandish, and in high demand during fasting periods for Orthodox Christians.[2][3]
Sanbat wat
[edit]AJewishversion of doro wat is eaten by theBeta Israel(Ethiopian Jews) called "sanbat wat" (Sabbath wat). Sanbat wat is a traditionalShabbatdish. In order to avoidmi xing of meat and dairy,vegetable oil can be used as aparevesubstitute in lieu of ghee. Yeqimem zeyet, a form of niter kibbeh made from vegetable oil, can also be used.[4]
See also
[edit]References
[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.ISBN9780313376269.RetrievedAug 30,2021– via Google Books.
- ^"An Ethiopian misir wot recipe with red lentils and vibrant, spicy flavor".The Washington Post.2021-04-21.Retrieved2021-08-30.
- ^"Sanbat Wat (Ethiopian Shabbat Stew)".ReformJudaism.org.Retrieved2019-10-13.
