 | |
| Alternative names | Tsebhi |
|---|---|
| Type | Stew |
| Place of origin | Ethiopia andEritrea |
| Region or state | East Africa |
| Main ingredients | Meat (chicken,beef, orlamb),vegetables,niter kibbeh,spices |
Wat orwet (Amharic:ወጥ,IPA:[wətʼ]) orito (Oromo: Ittoo) ortsebhi (Tigrinya:ጸብሒ,IPA:[sʼɐbħi]) is anEthiopian andEritreanstew that may be prepared withchicken,beef,lamb, a variety ofvegetables, spice mixtures such asberbere (hot variety), andniter kibbeh, a seasonedclarified butter.
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 aresautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew.
Wat is traditionally eaten withinjera, a spongyflat bread made 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 (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 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 bowl and basket of injera. It is eaten only on special occasions since it takes approximately 10 hours to prepare adequately.[1]
Misir wat is a lentil stew; its key ingredients include split red lentils, garlic, onions, and spices. It is a popularvegan dish, and in high demand during fasting periods for Orthodox Christians.[2][3]
AJewish version of doro wat is eaten by theBeta Israel (Ethiopian Jews) called "sanbat wat" (Sabbath wat). Sanbat wat is a traditionalShabbat dish. In order to avoidmixing of meat and dairy, vegetable oil can be used as apareve substitute in lieu of ghee. Yeqimem zeyet, a form of niter kibbeh made from vegetable oil, can also be used.[4]
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