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Wat or wot ( am, ወጥ, ) or tsebhi ( ti, ጸብሒ, ) is an
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
Ethiopian
Ethiopians are the native inhabitants of Ethiopia, as well as the global diaspora of Ethiopia. Ethiopians constitute several component ethnic groups, many of which are closely related to ethnic groups in neighboring Eritrea and other parts of ...
and Eritrean stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...
that may be prepared with chicken
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...
, beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...
, lamb
Lamb or The Lamb may refer to:
* A young sheep
* Lamb and mutton, the meat of sheep
Arts and media Film, television, and theatre
* ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut
* ''The Lamb'' (1918 ...
, a variety of vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the edible flower, flowers, ...
s, spice mixtures such as ''berbere
Berbere ( Oromo: ''Barbaree'', am, በርበሬ ''bärbäre'', ti, በርበረ ''bärbärä'') is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, '' k ...
'', and ''niter kibbeh
''Niter kibbeh'', or ''niter qibe'' ( am, ንጥር ቅቤ '), also called (in Tigrinya), is a seasoned, clarified butter used in Ethiopian and Eritrean cuisine. Its preparation is similar to that of ghee, but ''niter kibbeh'' is simmered ...
'', a seasoned clarified butter
Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. ...
.
Overview
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
''Niter kibbeh'', or ''niter qibe'' ( am, ንጥር ቅቤ '), also called (in Tigrinya), is a seasoned, clarified butter used in Ethiopian and Eritrean cuisine. Its preparation is similar to that of ghee, but ''niter kibbeh'' is simmered ...
) 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
Injera (, ; om, Biddeena; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining p ...
, a spongy flat bread
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread.
Flatbreads ...
made from the millet
Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets a ...
-like grain known as teff
''Eragrostis tef'', also known as teff, Williams lovegrass or annual bunch grass, is an annual grass, a species of lovegrass native to the Horn of Africa, notably to both Eritrea and Ethiopia. It is cultivated for its edible seeds, also known as ...
. There are many types of wats. The popular ones are doro wat and siga wat, (Amharic: ሥጋ ''śigā'') made with beef.
Doro wat
Doro wat ( am, ዶሮ ወጥ ''dōrō we̠t’'', ti, ጸብሒ ደርሆ '' Tsebhi derhō ''), made from chicken and sometimes hard-boiled eggs is the most popular traditional food in Eritrea and Ethiopia, often eaten as part of a group who share a communal bowl and basket of injera.Misir wat
Misir wat is a lentil stew; its key ingredients include split red lentils, garlic, onions, and spices. It is a popularvegan
Veganism is the practice of abstaining from the use of animal product—particularly in diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. ...
dish, and in high demand during fasting periods for Orthodox Christians.
Sanbat wat
AJewish
Jews ( he, יְהוּדִים, , ) or Jewish people are an ethnoreligious group and nation originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The ...
version of doro wat is eaten by the Beta Israel
The Beta Israel ( he, בֵּיתֶא יִשְׂרָאֵל, ''Bēteʾ Yīsrāʾēl''; gez, ቤተ እስራኤል, , modern ''Bēte 'Isrā'ēl'', EAE: "Betä Ǝsraʾel", "House of Israel" or "Community of Israel"), also known as Ethiopian Jews ...
(Ethiopian Jews
The Beta Israel ( he, בֵּיתֶא יִשְׂרָאֵל, ''Bēteʾ Yīsrāʾēl''; gez, ቤተ እስራኤል, , modern ''Bēte 'Isrā'ēl'', EAE: "Betä Ǝsraʾel", "House of Israel" or "Community of Israel"), also known as Ethiopian Jews ...
) called "sanbat wat" (Sabbath wat). Sanbat wat is a traditional Shabbat
Shabbat (, , or ; he, שַׁבָּת, Šabbāṯ, , ) or the Sabbath (), also called Shabbos (, ) by Ashkenazim, is Judaism's day of rest on the seventh day of the week—i.e., Saturday. On this day, religious Jews remember the biblical stori ...
dish. In order to avoid mixing of meat and dairy, vegetable oil can be used as a pareve
In ''kashrut'', the dietary laws of Judaism, pareve (from yi, פאַרעוו for "neutral", in Hebrew , and also parve and other variant English spellings) is a classification of edible substances that contain neither dairy nor meat ingredients. ...
substitute in lieu of ghee. Yeqimem zeyet, a form of niter kibbeh made from vegetable oil, can also be used.
See also
*Kai wat
Zigni ( ti, ዝግኒ) or kai wat ( am,
ቀይ ወጥ) is a popular Eritrean and Ethiopian stew ( tsebhi or wat) made from meat, tomatoes, red onions and Berbere spices. The meat can be beef, lamb, goat, or chicken and usually placed on a plate ...
* List of African dishes
There is a list of dishes found in African cuisine, a generalized term collectively referring to the cuisines of Africa. The continent of Africa is the second-largest landmass on Earth, and is home to hundreds of different cultural and Ethnic gro ...
* List of Ethiopian dishes and foods
* List of stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, bean ...
References
{{African cuisine Tsebhi Ethiopian cuisine National dishes Stews